Steps

1. Roughly chop 2 hard-boiled eggs.
   🕒 01:13
2. Lightly mash the chopped hard-boiled eggs with a fork.
   🕒 01:38
3. In a bowl, combine 150g mayonnaise, 30g onion, 30g gherkin pickles, and 30g capers. Mix well.
   🕒 01:51
4. Set the tartare sauce aside for now.
   🕒 02:21
5. Cut 300g salted cod in half.
   🕒 02:30
6. Heat vegetable oil (not included in ingredients list) in a frying pan and sear the salted cod until golden brown on both sides.
   🕒 02:40
7. Lightly sear 8 scallops on both sides.
   🕒 02:53
8. Lightly season the scallops with salt. (Key Tip!) Since the salted cod is already seasoned, only salt the scallops.
   🕒 03:05
9. The cod and scallops do not need to be cooked through completely as they will be baked in the oven later. This step is to remove any raw smell and enhance their aroma.
   🕒 03:55
10. Place the seared cod and scallops in small gratin dishes.
    🕒 04:48
11. Taste the tartare sauce and add 30g more mayonnaise. Mix well. (Key Tip!) Aim for a total of 180g mayonnaise, adjusting the amount based on taste.
    🕒 05:30
12. Spoon the tartare sauce over the seared cod and scallops. Leave some of the ingredients slightly visible for a good balance.
    🕒 06:03
13. In a separate bowl, combine 10g panko breadcrumbs, 1 tsp oregano, 1 tsp Parmesan cheese, and 1 tsp extra virgin olive oil. Mix until the breadcrumbs are moistened.
    🕒 06:06
14. Sprinkle the moistened breadcrumb mixture over the tartare sauce.
    🕒 06:36
15. Drizzle a small amount of extra virgin olive oil (not included in ingredients list) over the breadcrumbs.
    🕒 06:42
16. Bake in a preheated oven at 200°C (390°F) for about 3 minutes, or until golden brown.
    🕒 06:53