Scallop tartare served with cucumber and radish salad and dark chocolate Recipe

Tartare of scallops served with a cucumber, radish and lime salad and dark chocolate shavings.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Scallop(s) : 24 whole
  • Red radish(es) : 0.5 bunch
  • Cucumber(s) : 0.5 whole
  • Lime(s) : 2 whole
  • Olive oil : 50 ml
  • Freshly ground black pepper : 6 Turn
  • Fleur de sel : 6 pinch(es)
  • Dark chocolate : 60 g


  • ETAPE 1

    Remove the stalks from the radishes and then cut into small dice. Place in a bowl of cold water. Peel the cucumber, cut into quarters and scrape out the seeds. Cut the cucumber into strips and then set aside.

  • ETAPE 2

    Wash and zest the lime. Squeeze out the juice and set aside. Mix together the radishes, the cucumber and the lime zest. Drizzle with olive oil, season and add a little lime juice.

  • ETAPE 3

    Use a filleting knife to thinly slice the scallops. Arrange the slices on a plate.

  • ETAPE 4

    Place a spoonful of the cucumber and radish salad in the centre of the scallops and drizzle the vinaigrette over the dish.

  • ETAPE 5

    Finish with a sprinkle of chocolate shavings.

Chef's tip

«Place the scallops in the freezer for 10 minutes before slicing, this will allow you to cut even thinner slices.»

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