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 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: 20 m Difficulty: Easy

Ingredients

• 400 g of scallops
• Hazelnuts, peeled
• Chopped chives
• Peeled and chopped shallot into very tiny pieces
• 1 tablespoon of lemon juice
• 1 tablespoon of lime juice
• 1 tablespoon of truffle oil
• 1/2 tablespoon of hazelnut oil
• Spring onion for garnish
• Salt and pepper

Directions

1. Clean the scallops: separates the red part (the coral) and the membrane covering the center. Save the red part for another recipe .
2. Chop the centers of scallops into small cubes.
3. In a large bowl, add the scallops cubes, a tablespoon of chopped chives, a teaspoon of finely chopped nuts, a tablespoon of shallots, a tablespoon of truffle oil, half tablespoon of hazelnut oil, and lemon and lime juices.
4. Add salt and pepper to taste.
5. Mix well and adjust the seasoning to your liking .
6. Let marinate for 5 to 10 minutes.
7. Serve and decoratesprinkling some chopped spring onion, chopped chives and hazelnut chopped slightly larger than before.

Hints, Tips, and Tricks

• Serve with a salad dressed with hazelnut oil vinaigrette.
• The red part can be reserved (or even freezed) and then use it in other recipes, such as a seafood stock.
• You can change to your liking the amount of oil and juice in the marinade.
• Hazelnuts can be slightly toasted in a pan (without any oil) or grilled in the oven.

 

Categories: recipe

Tags: avellanas entrantes tartar trufa vieiras