Recipe #3974
Scallops Tartare with Cantaloupe and Foie Gras
| Preparation: | 12 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 27 min |
2
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Ass. des Jardiniers-Maraîchers du Québec |
Wine & food pairing
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Recipe ingredients
- 7 oz. (210 g) frozen scallops*, finely diced
- 5 oz. (150 g) ripe Quebec cantaloupe, finely diced
- 1/4 cup (60 mL) olive oil*
- 2 Tbsp. (30 mL) raspberry vinegar
- 1 Tbsp. (15 mL) whipping cream
- 1 Tbsp. (15 mL) any flavoured mustard
- 1 Tbsp. (15 mL) chopped fresh dill (set aside a few sprigs for garnish)
- Salt and freshly ground pepper
- 2 oz. (60 g) foie gras, finely diced
- Pink peppercorns for garnish
- Sprigs fresh dill
Preparation
Mix together all ingredients, except foie gras. Gently fold in foie gras to ensure pieces remain whole. Spoon mixture into elegant goblets or ramekins. Garnish with sprigs of dill and pink peppercorns.
Suggestion
Chef Mario's TipRaspberry vinegar is easy to make. Pour 4 cups (1 litre) white vinegar in a sterilized glass container.
Add 2 cups (500 mL) fresh Quebec raspberries, in season. Steep the berries for a month and impress your friends with homemade raspberry vinegar.
This recipe is taken from Menu, Plaisirs maraîchers, the magazine put out by the Quebec Produce Growers Association and produced by Upperkut . Photographs by Benoît Levac.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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