Scallop tartare, lime, clementine
Ingredients
For
6
personnes
- 18 scallops
- 6 clementines
- 4 limes
- 3 tablespoons of olive oil from the Vallée des Baux-de-Provence PDO
- Timut pepper
- 1 turn of the mill: 5 berries
- Salt
Tip
For a festive twist on this scallop tartare, you can add ½ teaspoon of lumpfish roe or caviar to each dish! Do you like scallops? Discover two more recipes featuring this ingredient: Scallops and truffled parsnip purée, warm lentil salad with chorizo and scallops
Instructions
- Zest 2 limes.
- Peel 4 clementines and 2 limes, removing the segments with a small sharp knife and then cutting them into small pieces; squeeze the remaining clementines and limes.
- Rinse and pat the scallops dry, slice them into strips and then dice them. Mix them with the diced citrus fruit and the citrus juice. Add the olive oil, season with salt and pepper, and mix gently.
- Divide the scallop tartare between 6 small bowls. Serve well chilled.
Tip
For a festive twist on this scallop tartare, you can add ½ teaspoon of lumpfish roe or caviar to each dish! Do you like scallops? Discover two more recipes featuring this ingredient: Scallops and truffled parsnip purée, warm lentil salad with chorizo and scallops
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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