Scallop Tartare

Preparation info

  • Difficulty


  • For



Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About


  • 12 large scallops, white part only
  • 2 medium potatoes oil, for shallow frying
  • 1 tablespoon lime juice
  • 1 teaspoon soy sauce
  • 6 drops Tabasco sauce or similar chilli sauce
  • 4 teaspoons crème fraîche
  • 4 teaspoons caviar
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped raw carrot
  • salt and black pepper


Finely chop the white scallop meat, place in a bowl and chill.

Boil the potatoes for 4 minutes in their jackets. Cool, then peel and coarsely grate. Shape into 8 small röstis and shallow-fry in hot oil until crisp and brown. Keep warm until needed.

Just before serving, mix the lime juice, soy and Tabasco sauces and some salt and pepper into the scallop meat.

Spread the mixture along the centre of chilled serving plates, then add a teaspoon of crème fraîche and a teaspoon of caviar to each. Sprinkle with the chopped chives and raw carrot and serve with the potato röstis.