Best Scallop Tartare Recipes

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SCALLOP TARTARE



Scallop Tartare image

Sweet and tender scallops make a natural substitute for raw beef in tartare. While beef stands up to strong, aggressive capers and mustard, the ratios are dialed back here to accommodate the scallop, which is more subtle. Because they're being served raw, it's important to buy fresh, high-quality scallops. Many store-bought options are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it's important to look for scallops that are labeled "dry" or "dry-packed" for more pure flavor.

Provided by Mark Bittman

Categories     easy, quick, finger foods, seafood, appetizer

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 9

8 large scallops
2 hard-boiled eggs, chopped
1/4 cup minced fresh parsley
2 tablespoons minced red onion
2 tablespoons capers
1 teaspoon Dijon mustard
Salt and pepper
Worcestershire sauce
Toast points, for serving

Steps:

  • Chop the scallops into small pieces then transfer to a medium bowl.
  • Add the eggs, parsley, red onion, capers and mustard, and gently toss to coat. Season to taste with salt, pepper and Worcestershire sauce. Serve with toast points.

SCALLOP TARTARE WITH STRAWBERRIES, AVOCADO & BASIL



SCALLOP TARTARE WITH STRAWBERRIES, AVOCADO & BASIL image

Categories     Fruit     Shellfish     Appetizer     No-Cook     Quick & Easy

Yield 4

Number Of Ingredients 19

For the vinaigrette
1 tbsp 8Brix Verjus
1 tbsp Banyuls vinegar
4 tbsp Extra Virgin Olive Oil
Sea Salt & White Pepper to taste
For The Chips
1 sweet potato
Grapeseed or Canola oil for frying
Sea salt
For the tartare
4 medium sized strawberries
2 tbsp Verjus/Banyuls vinaigrette
4 large scallops
2 leaves fresh basil fine chiffonade
1 tsp finely minced chives
1 ripe avocado
2 radishes
Espelette pimento (optional)
Fleur de Sel (optional)

Steps:

  • Combine the vinegars and oil in a non reactive bowl, whisk to combine and season to taste with sea salt and white pepper. Heat the oil in a deep fryer or in a large pot only 1/3 full of oil. When the oil reached 355 degrees, fry the sweet potato slices in 3 batches until golden brown and crispy. Remove from the oil using a slotted spoon, drain on papper towels and season while still hot with sea salt. Dice the strawberries into .5cm cubes and place in a bowl. Combine with 2 tsp vinaigrette and set aside for 2 minutes Dice the scallops into .5cm cubes and place in second bowl. To assemble Place a small mound of the avocado mixture in the center of a plate. layer a sweet potato chip on it. On top of the chip, place a heaping tablespoon of the scallop/strawberry mixture. Layer another chip on top of the scallops. Place a small pile of the marinated radish on top of the second chip. Drizzle each plate with 1 tsp vinaigrette and garnish with espelette pimento and fleur de sel if desired.

SCALLOP TARTARE



Scallop Tartare image

Categories     Shellfish     Sauce     Spring     Appetizer     Sauté     Healthy

Number Of Ingredients 1

1 Scallop

Steps:

  • Sear scallop. Place on top of brushed mango sauce

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