Last reviewed on 2026-05-09 by the Tartare.org editors.

Scallop & Apple Tartare

⏱ Prep: 20 min 🍽 Serves: 4 📊 Difficulty: Easy
Elegant scallop and apple tartare with microgreens

Instructions

  1. Ensure scallops are extremely fresh and properly refrigerated. Remove side muscles and pat completely dry.
  2. Place scallops in freezer for 15 minutes to firm up for easier cutting.
  3. Using a sharp knife, dice scallops into 1/4-inch pieces. Work quickly and keep cold.
  4. Immediately place diced scallops in a chilled bowl and refrigerate.
  5. Dice apple and celery into similar-sized pieces. Toss apple with a splash of lemon juice to prevent browning.
  6. In a small bowl, whisk together lime juice, lemon juice, olive oil, honey, and Dijon mustard.
  7. Add minced shallot to the dressing and let macerate for 5 minutes.
  8. Gently fold scallops, apple, and celery together in the chilled bowl.
  9. Add the dressing and fresh herbs, folding gently to combine. Season with salt and white pepper.
  10. Let tartare rest for 5 minutes to allow flavors to marry.
  11. Using a ring mold, shape tartare on chilled plates. Garnish with microgreens.
  12. Serve immediately with crispy potato chips or water crackers.

Nutrition Information (per serving)

Calories 185
Protein 19g
Fat 10g
Carbs 8g
Vitamin B12 1.4μg
Selenium 18μg

Frequently Asked Questions

How do I know if scallops are fresh enough for tartare?

Fresh scallops should smell like the ocean, not fishy. They should be firm, translucent, and slightly sweet. Purchase from a reputable fishmonger and use within 24 hours.

Can I use frozen scallops?

Fresh is always best for tartare, but high-quality frozen scallops can work. Thaw completely in the refrigerator and pat very dry before using.

What if I can't find tarragon?

Fresh dill or fennel fronds work well as substitutes. Each brings a different but complementary anise-like flavor that pairs beautifully with scallops.

How long can I store prepared scallop tartare?

Scallop tartare should be consumed within 2 hours of preparation for optimal safety and quality. Do not store leftovers.

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