Scallops Tartare with Cantaloupe and Foie Gras

Scallops Tartare with Cantaloupe and Foie Gras
  • 2 servings
  • 0:12 Preparation
  • 0:00 Cooking
  • 0:12 Total Time


Add all
  • 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


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.

Source: Ass. des Jardiniers-Maraîchers du Québec

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007