Diver Scallop Tartare: A Gourmet Seafood Appetizer Recipe
Diver Scallop Tartare
Scallop tartare is a raw preparation in which fresh scallops are finely diced and dressed with acid, fat, aromatics, and herbs. Unlike cooked scallop dishes, tartare requires no heat — the quality of the scallop, the sharpness of the knife work, and the balance of the dressing determine the result. Because this is a raw preparation, the sourcing and freezing history of the scallops matters for food safety. See the food safety note below before starting.
Products: Jumbo Sea Scallops • Hokkaido Scallops • Alaskan Pink Scallops.
Food safety note (read before starting)
Raw scallop preparations require prior freezing to destroy parasites per FDA food safety guidance. The FDA standard for parasite destruction: -4°F (-20°C) for 7 days minimum, or -31°F (-35°C) for 15 hours. Commercially frozen scallops sold at retail have typically met this standard. Use commercially frozen scallops for tartare unless you can verify the freezing history of fresh (never-frozen) product. Do not rely on acid marination for food safety — lemon juice changes the texture and appearance of the scallop but does not destroy parasites or all bacteria. Source: FDA Advice About Eating Fish.
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Ingredients
- 1 lb diver scallops — commercially frozen, thawed — Hokkaido Scallops or Alaskan Pink Scallops
- 2 tbsp extra-virgin olive oil
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tbsp capers, rinsed and finely chopped
- 1 small shallot, very finely minced
- 1 tbsp fresh chives, finely chopped
- Salt and freshly cracked black pepper
- Optional garnish: avocado slices, microgreens, additional lemon zest
Steps
Step 1 — Thaw and dry scallops: Thaw overnight in the refrigerator. Rinse briefly under cold water, pat completely dry with paper towels, and remove the side muscle. Chill the diced scallops and all bowls and tools in the refrigerator before starting — cold temperature slows texture change from the acid in the dressing.
Step 2 — Dice: Using a sharp knife on a cold cutting board, finely dice scallops into uniform pieces (approximately 5–7mm). Uniform size ensures even dressing distribution and consistent texture. Transfer immediately to a chilled mixing bowl. Do not use a food processor — it shreds rather than cuts and produces a paste-like texture.
Step 3 — Make the dressing: Whisk together olive oil, lemon zest, lemon juice, and Dijon mustard until emulsified. Add capers, shallot, and chives. Season with salt and pepper. Taste the dressing before adding to the scallops — it should be balanced between acid, richness, and salt. Adjust if needed.
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Step 4 — Combine and rest: Pour dressing over diced scallops and fold gently to combine — do not stir aggressively. Cover and refrigerate for 10–15 minutes. This allows the flavors to meld without the acid significantly changing the texture. Do not exceed 20–25 minutes in the dressing before serving — beyond this point the lemon juice begins to denature the surface proteins (ceviche effect), changing the texture from raw-tender to slightly firmed and opaque. If preparing in advance, keep scallops and dressing separate and combine only 10–15 minutes before serving.
Step 5 — Plate and serve: Use a ring mold to shape portions onto chilled plates. Garnish with avocado slices, microgreens, and a small amount of additional lemon zest. Serve immediately with toasted baguette slices, crackers, or cucumber rounds. Tartare should be served and eaten promptly — do not leave plated tartare at room temperature for more than 30 minutes.
Serving variations
Classic: Ring-molded on a chilled plate, drizzle of olive oil, fleur de sel.
Modern: Spoon into avocado halves as a natural bowl; top with a thin slice of jalapeño and sesame seeds for an Asian-Pacific inflection.
Cocktail-style: Spoon onto cucumber rounds or endive leaves for one-bite appetizers. Add a small amount of crème fraîche or rømme under the tartare for richness.
Tropical variation: Replace capers with finely diced mango; replace chives with cilantro; add a few drops of sesame oil to the dressing.
Full scallops range: Global Seafoods Scallops Collection.
Videos: Global Seafoods YouTube Channel.
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