Raw scallop delight

Raw scallop delight



Preparation : 30-45 minutes

Level : Intermediate


Fresh scallops (12 large scallops, 3 scallops per serving)

Fresh tuna for the tartar (ask the fish specialist for the right quantity based on the number of servings)

10 mushrooms, sliced into rings

2 avocados, sliced

1/2 tsp chili pepper puree

1/4 cup pine nuts

Juice of one (1) lemon

Black olive salt

Olive oil

Pinch of Espelette pepper

¼ cup of burnet (fresh herb) or tarragon (or fresh herbs of your choice), chopped

1 tbsp homemade mayonnaise (or store bought)


1. Freeze the scallops for 15 minutes, remove and cut into very thin slices

2. In a pan, brown mushrooms in butter

3. In a dry pan, toast pine nuts until brown. Be careful not to burn

4. Serve raw scallop on slices of avocado accompanied with browned mushrooms and toasted pine nuts

5. Sprinkle with salt and Espelette pepper

6. Drizzle with olive oil and add few drops of lemon juice



1. Cut the tuna into very small cubes

2. Add burnet, mayonnaise, pepper puree and a little lemon juice

3. Add salt and pepper to taste

4. Serve with salad greens and crisp bread or rusks