Scallop Tartare
If you're not eating your scallops raw (sushi grade of course!!) you're missing out! They highlight their sweetness so much more!
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
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.
Nutrition
Calories: 142kcal, Carbohydrates: 7g, Protein: 18g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 116mg, Sodium: 661mg, Potassium: 311mg, Fiber: 1g, Sugar: 1g, Vitamin A: 259IU, Vitamin C: 15mg, Calcium: 63mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.