Scallop Tartar with Hazelnuts and Truffle Oil Recipe
 

 

There are many recipes that deserve to be on a podium not for its difficulty or pomposity, but for the opposite. That is, they are recipes with few ingredients and a simple preparation you can […]

There are many recipes that deserve to be on a podium not for its difficulty or pomposity, but for the opposite. That is, they are recipes with few ingredients and a simple preparation you can enjoy its exquisite and ingenious mix of product. That is the case of this recipe scallop tartar. It is easy to make and I serve it when I want to please and surprise someone. If you try, just tell me what do you think of this combination of flavors and textures, the scallops melting with the crunchiness of hazelnuts… I really love it.

The recipe is not mine. It is an adaptation of a dish that I found in le caffe forte, a restaurant in Grenoble, where we met to have a birthday dinner. I liked it so much from the beginning that I did not hesitate to save it for me. Please,do not forget that is very important to use ingredients of quality since it is served as a tartar.

Scallop Tartar with Hazelnuts and Truffle Oil Recipe

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Serves: 4 Time: Difficulty: Easy
 
Categories: recipe
 
 

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¡¡Menuda presentación!! Lástima que el mar y yo…
Aunque las vieiras llevo tiempo pensando en arrancarme con ellas, pero en casa no se me animan, y en realidad, a mí lo que no me gustan son los peces, otras cosas acuáticas sí, igual esto…

Eso sí, cuando me anime, ¡¡no será en crudo!! Aunque la presentación y la receta me parecen de 10, con eso quedas como un chef, y como tú dices, en realidad casi todo lo hace un buen ingrediente 😛

 
 
 
 
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