This delicate tartare highlights the sweetness of fresh scallops, brightened with lime juice and the subtle heat of fresh ginger. Served elegantly in a ring mold or spooned delicately onto a plate, it’s a refreshing, palate-awakening dish for seafood lovers.
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Rinse scallops in cold water, pat dry thoroughly.
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Using a very sharp knife, finely dice the scallops into ¼-inch cubes.
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Place in a chilled bowl.
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Add grated ginger, minced shallot, lime juice, lime zest, olive oil, salt, pepper, and chives to the scallops.
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Gently fold the mixture together. Taste and adjust seasoning.
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For best flavor, cover and chill for 15–30 minutes in the refrigerator.
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Use a ring mold to shape the tartare on chilled plates or serve in small dishes.
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Garnish with microgreens, a touch of chili oil (if using), or additional lime zest.
Serve with a dry Riesling, Albariño, or a champagne to complement the scallops' sweetness and citrus brightness.
Ingredients
Directions
-
Rinse scallops in cold water, pat dry thoroughly.
-
Using a very sharp knife, finely dice the scallops into ¼-inch cubes.
-
Place in a chilled bowl.
-
Add grated ginger, minced shallot, lime juice, lime zest, olive oil, salt, pepper, and chives to the scallops.
-
Gently fold the mixture together. Taste and adjust seasoning.
-
For best flavor, cover and chill for 15–30 minutes in the refrigerator.
-
Use a ring mold to shape the tartare on chilled plates or serve in small dishes.
-
Garnish with microgreens, a touch of chili oil (if using), or additional lime zest.
Serve with a dry Riesling, Albariño, or a champagne to complement the scallops' sweetness and citrus brightness.