Scallop & Apple Tartare

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.