Pani Puri with Scallop Tartare, Beurre Monté & Caviar

Crisp pani puri filled with scallop tartare, beurre monté and caviar. A Zagros kitchen adaptation inspired by Santi Font’s photographed dish.

Serves 4 as an appetiser (8 filled puris). Prep: 25 minutes. Sauce: 5 minutes.

Ingredients

• 8 ready-to-eat crisp pani puri shells
• 160 g cleaned scallop meat, supplied specifically for raw preparation, or fully cooked and chilled scallops
• 1 tsp finely minced shallot
• 1 tsp finely snipped chives
• 1 tsp mild extra virgin olive oil
• 1 tsp lemon juice, plus a little finely grated zest
• 60 g unsalted butter, cold and cubed
• 15 ml water
• 25–30 g Zagros Caviar
• Fine salt, to taste
• Clean food-safe serving shells or small dishes

Method

1. Prepare the serving pieces. Use ready-to-eat crisp puri shells. If your shells require frying, follow the packet instructions, drain and let them cool completely. Arrange clean serving shells or dishes on a tray.
2. Prepare the scallops. Remove the small side muscle if present, pat dry and cut into 3–4 mm dice with a clean sharp knife. Keep in a covered bowl in the refrigerator at 4°C or below while you make the sauce. If using cooked scallops, chill them thoroughly before dicing.
3. Make the beurre monté. Bring the 15 ml water just to a simmer in a small saucepan. Turn the heat very low and whisk in the cold butter, a few cubes at a time, until glossy and emulsified. Do not let it boil. Season very lightly and keep only gently warm.
4. Dress the tartare. Immediately before serving, gently mix the chilled scallops with the shallot, chives, olive oil, lemon juice and a little zest. Taste before adding a small pinch of salt.
5. Fill. Carefully open a small hole in the top of each puri. Divide the scallop mixture between the eight shells without compacting it.
6. Finish. Stand each puri on its serving dish. Spoon a small amount of warm beurre monté around the base, keeping it away from the crisp shell until the last moment. Top each puri with approximately 3–4 g chilled caviar.
7. Serve immediately. Assemble only when your guests are ready; the filling will soften the puris if left to stand. Keep unused seafood and caviar refrigerated.

Zagros kitchen adaptation inspired by the photographed dish; not the chef’s original recipe.

Kitchen note: Raw shellfish carries a risk of foodborne illness; freezing and citrus do not make it risk-free. For a cooked alternative, cook the seafood until firm and opaque throughout (63°C at the centre), chill promptly, then dice and dress. Use the cooked version for pregnant guests, children, older adults and anyone with weakened immunity. Seafood preparation guidance.