Battered Queenies With Tartar Sauce Manx Scallops Food

SCALLOP TARTARE

Scallop Tartare image

Sweet and tender scallops make a natural substitute for raw beef in tartare. While beef stands up to strong, aggressive capers and mustard, the ratios are dialed back here to accommodate the scallop, which is more subtle. Because they're being served raw, it's important to buy fresh, high-quality scallops. Many store-bought options are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it's important to look for scallops that are labeled "dry" or "dry-packed" for more pure flavor.

Provided by Mark Bittman

Categories easy, quick, finger foods, seafood, appetizer

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

8 large scallops
2 hard-boiled eggs, chopped
1/4 cup minced fresh parsley
2 tablespoons minced red onion
2 tablespoons capers
1 teaspoon Dijon mustard
Salt and pepper
Worcestershire sauce
Toast points, for serving

Steps:

Chop the scallops into small pieces then transfer to a medium bowl.
Add the eggs, parsley, red onion, capers and mustard, and gently toss to coat. Season to taste with salt, pepper and Worcestershire sauce. Serve with toast points.

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