Thursday, March 7, 2013

Spicy Scallop Tartare (appetizer serves 2-3)

I made this spicy scallop tartare a few times this week since I have super fresh scallops.  When I got the scallops from the boat they were all alive and still in their shells.  I brought them home and over the course of two evenings I shucked them one by one.  Mike Anderson, fisherman and owner of Rimrack gave me a special scallop knife and showed me the tricks on removing the scallop muscles.  One of the tricks was to slice the muscle from the white or lighter (more shallow) shell first which makes a whole lot of sense.  Harvesting the muscle this way makes the job much easier!  Thank you, Mike!!


Scallop Mixture

51/2 oz sea scallops (or about 5-6 large scallops), chopped
2 T chopped fresh parsley
2 T finely chopped red onion
2 T Hellmann's mayonnaise (with olive oil)
2 t Sriracha hot chili sauce
1 1/2 T chopped scallion
1/2 t lemon juice
1/8 t white pepper
A pinch of salt

Tomato Mixture

1/2 C diced tomato or about 1/2 vine ripe tomato, seeds removed and drained
2 T finely chopped red onion
1/2 t lemon juice
A pinch of sugar


1) For the scallop mixture:  Mix all the ingredients together in a medium size bowl until well blended.  Set aside.
2) For the tomato mixture:  Mix all the ingredients together in a small bowl until well blended.  Set aside.
3) Use a ring or a mold and place it on your plate.
4) Spoon a layer the scallop mixture first, lightly pack down the mixture to get rid of air pockets.  Next add the tomato mixture and gently push the mixture down.  Then top with the scallop mixture. Remove the ring or mold gently.
4) Garnish with (radish) sprouts if desired.  Serve with crackers or crostini.

 *To learn more about consuming seafood please visit:

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