Oyster Tartare and Scallop Recipe

Oyster and scallop tartare

Name: Oyster and scallop tartare
Total time: 30 min
Yield: Serves 6 as a starter
Ingredients: ½ shallot very finely chopped; 2 tbsp white wine; 18 large oysters freshly shucked; 12 scallops roes and side muscles removed; 50g smoked salmon; olive oil; 1 lemon halved lengthways; very finely chopped to make 1 tbsp chives; 3 tbsp salmon or keta or tobiko roe; to serve melba toast

Published: December 3, 2015 at 10:38 AM

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Serves 6 as a starter

Easy

Total time: 30 mins

+ shucking

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This recipe for oyster and scallop tartare makes for an impressive starter over the festive season

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Ingredients

Nutrition

½ shallot

very finely chopped
2 tbsp white wine
18 large oysters

freshly shucked
12 scallops

roes and side muscles removed
50g smoked salmon
olive oil
1 lemon

halved lengthways
very finely chopped to make 1 tbsp chives
3 tbsp salmon or keta or tobiko roe
to serve melba toast

Nutrition: per serving

kcal78
fat3.3g
saturates0.6g
carbs2.8g
fibre0.1g
protein8.5g
salt0.8g

Method

step 1

Put the shallot in a bowl with the wine and leave it while you prepare the seafood. Finely chop the oysters, making sure you don’t lose any of the juices, and tip into a bowl with the juices. Finely chop the scallops and smoked salmon and add them to the bowl. Clean the oyster shells and put 3 on each plate (or the lot onto a tray if you want to make these 2-3 hours ahead.)
step 2

Drain the shallot and add it to the bowl, then add I tbsp olive oil and a squeeze of lemon and mix well. Cut the lemon into slices and push one under each oyster shell to stabilise it. Spoon some mixture into each shell along with chives, freshly ground black pepper and a small amount of roe until all the shells are filled. Cover and chill until you need them, but serve within 3 hours.
step 3

Serve with melba toasts to spoon the mixture onto, and allow them to sit for 10 minutes to take the chill off.

Check out more of our scallop recipes here...

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