Scallop Tartare Recipe
Introduction
Scallop tartare is a fresh and elegant appetizer that highlights the delicate sweetness of bay scallops. With a bright touch of Meyer lemon and creamy crème fraîche, it’s a simple yet impressive dish perfect for entertaining or a special treat.
Ingredients
- 8 oz bay scallops (about 16 total)
- Small Meyer lemon (zest and a tiny squeeze of juice)
- Pinch of salt
- 1 tbsp chives, finely chopped
- 1½ to 2 tbsp crème fraîche
- Olive oil, to taste
- Caviar, to taste (optional)
Instructions
- Step 1: Quarter the scallops and gently mix them with the crème fraîche, lemon zest, a small squeeze of lemon juice, salt, and chopped chives until combined.
- Step 2: Arrange the tartare on scallop shells if available, placing the shells on a bed of salt to keep them steady and visually appealing.
- Step 3: Drizzle with olive oil and top with caviar if using. Serve immediately.
Tips & Variations
- Use very fresh scallops from a trusted fishmonger for the best flavor and texture.
- If scallop shells aren’t available, serve the tartare on small plates or in shot glasses for individual portions.
- For a bit of crunch, add finely diced cucumber or radish to the mixture.
Storage
Scallop tartare is best enjoyed fresh and should be eaten within a few hours of preparation. If needed, cover and refrigerate for up to 24 hours but avoid storing with olive oil and caviar toppings, adding those just before serving. Do not freeze.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular lemons instead of Meyer lemons?
Yes, regular lemons work well, though Meyer lemons add a sweeter, more floral note that complements the scallops nicely.
Is it safe to eat scallops raw in this tartare?
Only use very fresh, sushi-grade scallops from a reputable source to ensure safety when eating raw.
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Scallop Tartare Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
A delicate and elegant Scallop Tartare featuring tender bay scallops combined with zesty Meyer lemon, fresh chives, and creamy crème fraîche, finished with a drizzle of olive oil and optional caviar for a luxurious touch. This no-cook appetizer is perfect for sophisticated gatherings or a light gourmet starter.
Ingredients
Main Ingredients
- 8 oz bay scallops (about 16 total)
- 1 small Meyer lemon (zest plus a tiny squeeze of the juice)
- Pinch of salt
- 1 tbsp fresh chives, finely chopped
- 1½–2 tbsp crème fraîche
- Olive oil (to taste)
- Caviar (to taste, optional)
Instructions
- Prepare and quarter scallops: Carefully quarter the bay scallops into smaller, even pieces to ensure a uniform texture in the tartare.
- Mix scallops with flavorings: In a bowl, combine the quartered scallops with the crème fraîche, Meyer lemon zest, a tiny squeeze of lemon juice, a pinch of salt, and finely chopped chives. Gently fold everything together so that the flavors meld without breaking up the scallops too much.
- Plate the tartare: Serve the mixture on scallop shells for an elegant presentation. To stabilize the shells and enhance visual appeal, place them on a bed of coarse salt to prevent them from moving around.
- Garnish and finish: Drizzle olive oil over the plated tartare to add richness and a subtle fruity aroma. If desired, top each serving with a small spoonful of caviar to introduce a luxurious briny component that complements the scallops beautifully.
Notes
- Use fresh, high-quality bay scallops to ensure the best flavor and texture.
- Meyer lemons provide a sweeter, less acidic citrus note that pairs well with seafood; if unavailable, use regular lemon zest sparingly.
- Crème fraîche adds creaminess and slight tang without overpowering the delicate scallops.
- Serving on scallop shells not only looks impressive but keeps the tartare contained; alternatively, small serving bowls or spoons can be used.
- Adjust olive oil and caviar amounts based on personal preference and desired richness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: French
Keywords: Scallop Tartare, bay scallops appetizer, no cook seafood recipe, elegant starter, crème fraîche seafood dish
