Best 3 Scallop Tartare Recipes

SCALLOPS TARTARE

Steps:

• Put the scallops on a flat surface and chop finely with a knife. Do not use a food processor or electric blender. You do not want to make a smooth paste. There should be about two cups or slightly less, closely packed.
• Put the chopped scallops in a mixing bowl and add the onions, coriander, lemon juice, jalapeno pepper, tomato, oil, salt and pepper. Blend well. Serve in small portions with buttered toast triangles.

SALMON TIMBALLES AND SCALLOPS TARTARE WITH CAVIAR

Steps:

• Combine all the marinade ingredients, except the lime juice, in a small deep bowl. Add the salmon and scallop dice, stir well and add just enough lime juice to barely cover the mixture. Cover tightly and refrigerate for 20 minutes.
• Lightly oil 12 mini muffin cups, timbale molds or similar vessels roughly one-and-a-half-inches across and one-inch high. Line with squares of plastic wrap, keeping them as smooth as possible.
• Line the molds with the thin salmon slices, overlapping if necessary to cover interior completely, letting the excess hang over.
• Drain the marinated mixture, pressing hard on the solids to remove all possible liquid, then distribute it among the lined molds. The mixture should mound slightly above the edges. Fold the edges of the salmon liner over the tops, cover with plastic wrap and weight with a heavy cutting board or other flat weight.
• Chill the timbales for one or two hours, then remove from molds and reverse to show smooth bottoms. Top each with a dab of creme fraiche, sprinkle with chives and add a half teaspoon of the caviar.

SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
• Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.