Nutrition Facts
4 servings
4
Recipe for Scallop Tartare, Red Endives & Pomegranate
A tartare recipe presented and photographed by a northern pearl.
For the tartare
2 red endives
16 scallops
1 Pomegranate
2 chopped mint
pink berries
Salt
Freshly ground pepper
For the dressing
1 Balsamic vinegar
2 Olive oil
1 pinch Ground ginger
1 Honey
1 lime juice
Directions
1
Preparation: Open the scallops, cut the base of the muscle to extract it, then remove the roe. Rinse the muscles under clear water and place them on absorbent paper. Cut them into small cubes.
2
Rinse the red endives, remove the stems, then thinly slice them. Seed the pomegranate.
3
Mix the diced scallops, pomegranate seeds, and mint with the red endives. Season with salt and freshly ground pepper.
4
In a small bowl, mix the balsamic vinegar, olive oil, ginger, honey, and the juice of a lime.
5
To finish, plate the tartare in small bowls, add the dressing, and garnish with pink berries. Serve immediately.
Ingredients
For the tartare
2 red endives
16 scallops
1 Pomegranate
2 chopped mint
pink berries
Salt
Freshly ground pepper
For the dressing
1 Balsamic vinegar
2 Olive oil
1 pinch Ground ginger
1 Honey
1 lime juice
Directions
Directions
1
Preparation: Open the scallops, cut the base of the muscle to extract it, then remove the roe. Rinse the muscles under clear water and place them on absorbent paper. Cut them into small cubes.
2
Rinse the red endives, remove the stems, then thinly slice them. Seed the pomegranate.
3
Mix the diced scallops, pomegranate seeds, and mint with the red endives. Season with salt and freshly ground pepper.
4
In a small bowl, mix the balsamic vinegar, olive oil, ginger, honey, and the juice of a lime.
5
To finish, plate the tartare in small bowls, add the dressing, and garnish with pink berries. Serve immediately.
Notes
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