Scallops Tartare Recipes
SCALLOP TARTARE
Sweet and tender scallops make a natural substitute for raw beef in tartare. While beef stands up to strong, aggressive capers and mustard, the ratios are dialed back here to accommodate the scallop, which is more subtle. Because they're being served raw, it's important to buy fresh, high-quality scallops. Many store-bought options are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it's important to look for scallops that are labeled "dry" or "dry-packed" for more pure flavor.
Provided by Mark Bittman
Categories easy, quick, finger foods, seafood, appetizer
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Chop the scallops into small pieces then transfer to a medium bowl.
- Add the eggs, parsley, red onion, capers and mustard, and gently toss to coat. Season to taste with salt, pepper and Worcestershire sauce. Serve with toast points.
SCALLOP TARTARE
The Scallop Tartare recipe out of our category Mussel and Clam! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Rinse the scallops, pat dry, and finely chop.
- Peel and finely chop the shallot.
- Grate the orange zest and squeeze the juice. Mix both with the scallops, dill, and oil. Season to taste with salt and cayenne pepper, then serve immediately.
TARRAGON LOVER'S SCALLOPS
Steps:
- Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
- Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 5.4 g, Cholesterol 94.3 mg, Fat 22.5 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 10.2 g, Sodium 959.8 mg, Sugar 0.4 g
SCALLOPS TARTARE
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 10m
Yield Six or more servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 298 milligrams, Sugar 1 gram, TransFat 0 grams
SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR
Categories Dairy Shellfish Sauté Cocktail Party Quick & Easy Oscars New Year's Eve Scallop Sour Cream Bon Appétit
Yield Makes 24
Number Of Ingredients 5
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.
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