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.
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.
4 servings