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If you’re not eating your scallops raw, you’re missing out! This Scallop Tartare is so velvety soft and this recipe being raw really helps highlight the bay scallops sweetness so much more! Plus look at how cute they are served in these shells!
Table of Contents
Why You’ll Love Scallop Tartare
This Bay Scallop Recipe doesn’t have a ton of ingredients because you want your scallops to be able to shine ✨ Scallops are delicious cooked, but they really are the star of the show raw where the smooth, sweet flavors can really stand out.
How To Prepare
Prepare your Shells
🐚 Option 1: Buy Natural Baking Seashells and skip the work of finding sushi-grade scallops with the shells and cleaning them.
🐚 Option 2: Find sushi-grade scallops with the shells, remove the scallops from the shell and set aside. Soak the shell in salty water and move them around to remove the excess sand and dirt.
Scallop Tartare
🍋 Remove and quarter your scallops and then mix with the crème fraîche, lemon zest, juice, salt and chives. Whether you choose option 1 or 2, take your shells and add as much as you would like to each shells. I like to set the shells on a salt bed because it looks pretty and they won’t move around. Top each one with olive oil and caviar to taste.
🫶 And that is it, subscribe for more!
🔥Chef Nadia’s Tip🔥
Make sure you have a good quality olive oil. This will make a difference in the taste since you are using it as a topping.
Substitutions
- If you don’t have the shells and are looking for something to serve the scallop tartare on, you can always use toasted brioche or even sliced cucumber.
- The caviar is amazing in this recipe but completely optional.
The Perfect Pairings
🍸 Drink: A light and refreshing Cucumbertini would go great with the smooth, sweet scallop tartare.
🍱 Mains and Sides: If you’re a sushi lover, this Tuna Bowl is a great choice to follow this dish. If you’re looking for something completely on a different note but will still taste great, Chicken Milanese is always a great choice.
🍮 Dessert: A Berry Panna Cotta is creamy and light and will finish this meal off beautifully.
Scallop Tartare: Questions Answered
I received my scallops from Downeast Dayboat. I don’t think they normally come with the shells though. If you are wanting to go for the entire look and you can’t find sushi grade scallops with the shell, I bought adorable shells off amazon that I use all the time. They are Natural Baking Seashells.
I always buy my caviar from love my Imperia Caviar, but I know it is expensive. If you are looking to save some money, another great option is Tsar Nicoulai Classic Caviar. They also have great deals at Costco during certain times of the year.
For no longer than two hours and less if you have them outside.
Scallop Tartare
Equipment
- 8 shells from your scallops or Natural Baking Seashells
Ingredients
- 8 oz bay scallops, about 16 total, see notes for details on where I received mine from.
- small Meyer lemon, zest + tiny squeeze of the juice
- pinch salt
- 1 tbsp chives
- 1½-2 tbsp crème fraîche
- Olive oil, to taste
- Caviar, to taste, optional
Instructions
- Quarter your scallops and mix with the crème fraîche, lemon zest, juice, salt and chives.
- Serve on the shells, which I like setting on a salt bed because it looks pretty and they won't move around.
- Top with olive oil, caviar and that is it!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
