Scallop Tartare with Fresh Herbs

Ingredients

• 14 very fresh scallops (without coral)
• ½ bunch of fresh flat-leaf parsley
• 2 small shallots, finely chopped
• ⅓ cm fresh ginger root, peeled and grated (or 1 teaspoon grated ginger)
• 1 lime (zest and juice)
• 1 avocado
• 1 tablespoon olive oil (or more to taste)
• Salt and freshly ground black pepper

Method

1. Finely dice the very fresh scallops and set them aside in a bowl.
2. Finely chop the shallots and parsley. Grate the ginger and the zest of the lime. Cut the avocado into small cubes.
3. In a bowl, combine the diced scallops with the chopped shallots, parsley, grated ginger, lime zest, and avocado cubes.
4. Add the juice of the lime, olive oil, salt, and pepper. Mix gently.
5. Taste and adjust the seasoning if necessary.
6. Serve immediately, ideally with a fresh salad or on small toasts/crostini, or simply as is for a light and elegant starter.

Tips

• Use only the freshest scallops possible — this is a raw dish, so quality is essential.
• You can prepare the tartare a short time in advance and keep it chilled, but it is best eaten fresh.
• For an elegant presentation, serve in small rings or on individual plates with a side of salad and a drizzle of lime juice.

This is a bright, zesty, and refreshing scallop tartare — perfect as a sophisticated starter!

Enjoy! 🦪🌿🍋