• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Marie Food Tips
  • Recipe index
menu icon
go to homepage
  • Marie Food Tips
  • Recipe index
  • About Marie Food Tips
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Marie Food Tips
    • Recipe index
    • About Marie Food Tips
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Accueil » Holidays » Christmas

    Scallop tartare

    Publié le : Dec 7, 2022 · Modifié le : Nov 13, 2023 par Marie · Leave a Comment

    Jump to Recipe Print Recipe

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    An explosion of flavors in the mouth with this tartar of scallops: a light, fresh marine appetizer. Super easy to make (child's play, even), it's as refined as it is delicious, and believe me, you're in for a treat!

    Scallop and avocado tartare on a plate.
    Table des matières
    • 💙 Why you'll love it
    • 🥑 Ingredients
    • 🥰 Chef's tips
    • ❄️Store
    • 😋 Other delicious starters
    • 📖 Recette

    💙 Why you'll love it

    • It's ready in a flash!
    • It will impress your guests with its refined, gourmet look.
    • It requires only a handful of ingredients.
    • It is dairy-free and gluten-free.
    Scallop tartar cut with a fork.

    🥑 Ingredients

    These are the main ingredients, and the quantities can be found in the recipe card below.

    • Scallops: coral-free if possible, for greater convenience.
    • Avocado - did you know that, depending on the country of origin of your avocados, you run the risk of enriching the mafia? Find out more about green gold and alternatives in this Eco Tips.
    • Olive oil: use a good oil if possible.
    • Fresh herbs: cilantro and chives.
    • Lime : to add a tangy flavour to the tartare.
    • Ginger: I recommend using fresh, grated ginger.
    • A pomegranate: the pretty pomegranates of this fruit go very well with the taste of this scallop tartare, and they're very pretty too.

    🥰 Chef's tips

    1. Use an 3-3,5-inches round cutter to make a beautiful tartare.
    2. Don't skip the time spent resting the scallops in their marinade, as this is how they will soak up the flavor.
    3. Don't prepare this recipe in advance: the lemon will cook the scallops, so they shouldn't marinate for more than 30 minutes.
    Scallop and avocado tartare on a plate.

    ❄️Store

    Unfortunately, as with all tartars, it doesn't keep very long. I advise you to taste it after preparing it. But trust me, once you've tasted it, you won't leave a crumb!

    😋 Other delicious starters

    • Savory mini cheesecake for aperitif
    • 15-minute mushroom, garlic and Parmesan crostini
    • Eggs cocotte with smoked salmon

    If you make this scallop tartare, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Tartare de saint jacques et d'avocat dans une assiette.
    Pas encore de vote

    Scallop tartare

    An explosion of flavors in the mouth with this light, fresh scallop tartare. Easy to prepare, refined and delicious!
    Servings 2 servings
    Prep Time 10 minutes mins
    Resting time 30 minutes mins
    Total Time 40 minutes mins

    Ingredients

    • 10 large scallops without coral
    • 1 avocado
    • 6 cilantro leaves
    • 1 small lime
    • 1 tablespoon fresh ginger
    • 1 tablespoon olive oil
    • A few chives
    • Salt to taste
    • Black pepper to taste
    • A few pomegranate seeds

    Instructions

    • Rinse the fresh scallops (if frozen, follow the thawing instructions on the packaging) and pat dry on kitchen paper.
    • In a bowl, grate the zest from half your lime and squeeze the juice from the whole lemon. Remove the skin from the ginger with a teaspoon and grate into the bowl.
    • Place the scallops in the bowl, place in the fridge and leave to marinate for 30 minutes (no more, otherwise the lemon will cook the scallops).
    • Chop the scallops finely with a large knife, put half of them in the cookie cutter, then add 1 tablespoon of marinade, ½ diced avocado, a few cilantro leaves, chopped chives, salt, pepper and a handful of pomegranate seeds.
    • Repeat for the second tartare and enjoy!
    Author: Marie Compain
    Course: Starters
    Cuisine: French
    Keyword: chic, delicious, refreshing
    Régime: Dairy-free, Gluten-free

    More Christmas

    • Homemade tarama in a large white bowl with a drizzle of olive oil and a mint leaf.
      Homemade Taram dip (Greek fish roe) - Taramasalata
    • Four half-pancakes stacked on top of each other and dripping with runny Nutella.
      Best Nutella-stuffed fluffy pancakes
    • Bagel French toasts in a white plate with maple syrup and strawberries.
      Quick and easy French toast bagel recipe
    • Air Fryer smashed potatoes on parchment paper with chopped chives and sea salt.
      Crispy smashed potatoes in Air Fryer (best recipe)

    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

    Reader Interactions

    Répondre Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Marie!

    Welcome on Marie Food Tips, where we're all about flavor, good vibes, and zero stress. I whip up seasonal tasty dishes and indulgent desserts for everyday life and sometimes for special occasions. It's all about savoring the moment without any hassle!

    More about me →

    My favorite recipes

    • Katsudon (breaded chicken fillets with a soy sauce omelet and rice) in a bowl, with fresh cilantro and chopsticks.
      Chicken Katsudon (Japanese chicken cutlet rice bowl)
    • Classic Chouquettes (French sugar puffs)
    • Slice of chocolate fondant, gooey and fudgy.
      Perfect French chocolate fondant (easy recipe)

    The last gems

    • Soft, homemade French layered chocolate and vanilla sponge cake on a wooden board.
      French layered vanilla and chocolate sponge cake
    • Leek tarte tatin on a plate with burrata stuffed with pistachio pesto and Parma ham.
      French leek tart tatin
    • Several chocolate M&Ms shortbread biscuits on a gray work surface.
      M&Ms shortbread biscuits
    • Three slices of brownie stacked on top of each other.
      Best healthy avocado brownie

    The last Eco Tips

    • Garlic, human rights and hygiene
    • The cocoa drama

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • General Disclaimer
    • Terms & Conditions
    • Accessibility Statement

    Contact

    • Contact

    This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Copyright © 2022 - 2024 Marie Food Tips

    • Français (French)
    • English

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required