Scallop Tartare

By Mark Bittman

Scallop Tartare
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.
Total Time
10 minutes
Rating
4(13)
Notes
Read community notes

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.

Featured in: A Dozen Simple Ways to Serve the Perfect Scallop

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Ingredients

Yield:2 to 4 servings
  • 8large scallops
  • 2hard-boiled eggs, chopped
  • ¼cup minced fresh parsley
  • 2tablespoons minced red onion
  • 2tablespoons capers
  • 1teaspoon Dijon mustard
  • Salt and pepper
  • Worcestershire sauce
  • Toast points, for serving
Ingredient Substitution Guide

Preparation

  1. Step 1

    Chop the scallops into small pieces then transfer to a medium bowl.

  2. Step 2

    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.

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4 out of 5
13 user ratings
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