Scallop tartare with pine nuts and Granny Smith apple
This super easy recipe will highlight premium ingredients for an exquisite and refined appetizer.
1. Rinse the scallops under a stream of water. Pat dry gently. Dice them into cubes and place them in a dish.
2. Scrub the lime under hot water and dry. Remove long and thin zests. Squeeze to extract the juice.
3. In a bowl, whisk with a fork the lime juice, olive oil, Xeres vinegar, salt and pepper.
4. Drizzle the scallops with the dressing. Store in the fridge.
5. Wash the apples and slice them. Cut into sticks the first apple, and in dice for the second. Squeeze the lemon and drrizle over the apples.
6. Toast the pine nuts in a skillet.
7. Divide evenly the scallop tartare in 4 glasses, with the diced apples and toasted pine nuts.
8. Decorate with apple sticks and lime zests. Add fresh ground pepper. Serve immediately.
Photo credit: Sucré Salé
