Scallop Tartare Recipe

Introduction

Scallop tartare is a delicate and refreshing dish that highlights the natural sweetness of bay scallops. This simple yet elegant recipe is perfect for a fancy appetizer or a light starter, combining fresh citrus and creamy crème fraîche with a touch of caviar for extra luxury.

Ingredients

• 8 oz bay scallops (about 16 total)
• Small Meyer lemon (zest + tiny squeeze of the juice)
• Pinch of salt
• 1 tbsp chives, finely chopped
• 1½-2 tbsp crème fraîche
• Olive oil (to taste)
• Caviar (to taste, optional)

Instructions

1. Step 1: Quarter your scallops and gently mix them with the crème fraîche, lemon zest, a tiny squeeze of lemon juice, salt, and chopped chives until well combined.
2. Step 2: Serve the tartare in scallop shells placed on a bed of coarse salt to keep them steady and add an elegant touch.
3. Step 3: Drizzle olive oil over the tartare, top with caviar if desired, and serve immediately.

Tips & Variations

• Use freshly shucked bay scallops for the best sweetness and texture.
• Substitute crème fraîche with sour cream or Greek yogurt for a tangier flavor.
• Add a small pinch of cracked black pepper to enhance the taste.
• Serve with toasted bread or crackers for a crunchy contrast.

Storage

Since this dish is best served fresh, store any leftover scallop tartare in an airtight container in the refrigerator and consume within 24 hours. Avoid adding olive oil or caviar until right before serving to maintain texture and flavor. Reheating is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen scallops for this tartare?

Fresh scallops are preferred for the best texture and flavor, but if using frozen, make sure to thaw them completely and drain any excess liquid before preparing the tartare.

Is it safe to eat raw scallops?

Yes, provided the scallops are very fresh, high quality, and sourced from a reputable supplier. Always keep seafood properly chilled and consume soon after preparation to ensure safety.

Scallop Tartare Recipe

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5 from 70 reviews

A delicate and elegant Scallop Tartare recipe featuring fresh bay scallops gently mixed with crème fraîche, Meyer lemon zest and juice, finely chopped chives, and a touch of olive oil. Perfectly presented on scallop shells and optionally topped with luxurious caviar, this dish is a fresh, light appetizer that highlights the natural sweetness of scallops.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Seafood, French-inspired

Ingredients

Scale 1x2x3x

Scallop Tartare

• 8 oz bay scallops (about 16 total)
• 1 small Meyer lemon (zest + a tiny squeeze of juice)
• Pinch of salt
• 1 tbsp chives, finely chopped
• 1½–2 tbsp crème fraîche
• Olive oil, to taste
• Caviar, to taste (optional)

Instructions

1. Prepare Scallops: Quarter the bay scallops into bite-sized pieces to ensure a consistent texture and easier mixing.
2. Mix Ingredients: In a bowl, gently combine the scallops with the crème fraîche, Meyer lemon zest, a small squeeze of lemon juice, a pinch of salt, and the finely chopped chives. Stir lightly to blend flavors without breaking up the scallops.
3. Plate the Tartare: Arrange the scallop mixture on clean scallop shells. To stabilize the shells and enhance presentation, place them on a bed of coarse salt.
4. Finish and Serve: Drizzle olive oil over the tartare, and if desired, add a small spoonful of caviar on top for a luxurious finishing touch. Serve immediately to enjoy the freshness of the dish.

Notes

• Use fresh bay scallops for best flavor and texture; when quartering, ensure they are firm and not overly watery.
• You can find bay scallops at seafood markets or specialty grocers; thaw frozen scallops gently in the refrigerator if needed.
• Meyer lemons have a sweeter, milder flavor compared to regular lemons—if unavailable, use a standard lemon but reduce juice slightly to maintain balance.
• Crème fraîche can be substituted with sour cream or Greek yogurt for a similar creamy texture but slightly different tang.
• Serving on scallop shells placed in a salt bed adds an elegant touch and prevents the shells from tipping over.
• Caviar is optional but highly recommended for a special occasion or added richness.

Keywords: scallop tartare, seafood appetizer, raw scallops, crème fraîche, caviar, lemon scallops, elegant appetizer