Scallop Tartare
Serves 2
10 mins prep
10 mins total
If you're not eating your scallops raw (sushi grade of course!!) you're missing out! They highlight their sweetness so much more!
0 servings
Quarter your scallops and mix with the crème fraîche, lemon zest, juice, salt and chives.
Serve on the shells, which I like setting on a salt bed because it looks pretty and they won't move around.
Top with olive oil, caviar and that is it!
