By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Scallop tartare is the dish that proves raw seafood done well doesn't need much. Diced fresh scallop, a small dressing of lemon and oil, a few herbs, and a generous spoon of caviar on top. The flavour is sweet, briny, clean, and the textures play perfectly together.
Key Takeaways
- Use only hand-dived diver scallops, never wet-pack
- Dice the scallop into 5-6mm cubes
- Dress 5 minutes before serving, no longer
- 8-10g of [Oscietra](https://beleaev.com/products/royal-oscietra-caviar-copy) per portion
- Serve in chilled bowls or scallop shells
The Ingredients
Serves 4
- 8 large hand-dived scallops, around 30-40g each
- 1 small shallot, very finely diced
- 1 tbsp finely chopped fresh chives
- 1 tbsp finely chopped fresh dill
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1/2 tsp finely chopped jalapeño or fresh chilli
- Sea salt and white pepper
- 30-40g Royal Oscietra
- A few flakes of Maldon sea salt
The Method
Step 1: Prepare the Scallops
Pat the scallops completely dry. Remove the small side muscle. Dice into uniform 5-6mm cubes. Place in a chilled bowl.
Step 2: Dress
Add the diced shallot, chives, half the dill, lemon zest, lemon juice, olive oil, and chilli. Season with sea salt and white pepper. Mix gently.
Cover and refrigerate for 5 minutes (no longer). The lemon juice "cooks" the scallop slightly, just enough to firm the texture.
Step 3: Plate and Top
Spoon equal portions of scallop tartare into 4 small chilled bowls or scallop shells. Top each with 8-10g of caviar. Scatter the remaining dill and a flake of sea salt. Serve immediately with thin toast points.
Tips for Getting It Right
Hand-dived scallops only. Wet-pack scallops have absorbed water and don't work raw. Hand-dived (or "diver") scallops are dry-packed and have firm, sweet flesh that holds up to dicing.
Don't dress too early. The lemon juice firms the scallop within 5 minutes. Beyond that, the texture goes leathery and the flavour fades.
Chilled bowls. Cold ceramic preserves the texture longer. Serve in scallop shells (cleaned and chilled) for visual impact.
Don't overdress. The scallop is the star. Lemon and oil should brighten, not dominate.
Variations and Pairings
With Beluga: Use 30g of Beluga XXL divided across 4 portions.
With ginger: Add 1 tsp of finely grated fresh ginger to the dressing for an Asian-influenced version.
With finger limes: Replace the lemon with 1 tsp of finger lime "caviar" pearls. The textural play of lime pearls + caviar pearls is exceptional.
Wine pairing: A Sancerre, Albariño, or properly chilled champagne.
For more raw seafood starters, see our tuna tartare with caviar and oyster shooters recipes.
Frequently Asked Questions
Is raw scallop safe to eat?
Yes, when sourced fresh. Hand-dived scallops from a reputable fishmonger are safe to eat raw the day they're caught or the day after. Buy live where possible.
What's the difference between hand-dived and dredged scallops?
Hand-dived (diver) scallops are caught individually by divers and dry-packed. Dredged scallops are scraped from the seabed by metal cages and often soaked in water (wet-pack). For raw applications like tartare, only hand-dived will do.
How long does scallop tartare keep?
Maximum 30 minutes from dressing to eating. After that, the texture deteriorates. Make to order.
Can I use frozen scallops?
No. Frozen scallops have damaged cell walls that release water when defrosted, ruining the texture for tartare.
Further Reading
- How to identify hand-dived scallops (Marine Conservation Society)
- The science of citrus curing (Serious Eats)
A small bowl of scallop tartare with caviar at the start of dinner is one of those starters that proves raw seafood done properly doesn't need anything more. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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