Scallop tartare with raspberries.

Seafood and fruits are one of the best combinations. You can really surprise your guests with this refreshing and delicate scallop tartare with raspberries. The raw meat is a lot tenderer than the cooked scallops. Provided that you get very fresh scallops,  the danger of bacterial or parasitic contamination is actually very low.

Ingredients (4p):

  • 10 fresh scallops
  • 1/2 kohlrabi
  • 6 raspberries
  • some basil leaves
  • 1 tbsp. lemon juice
  • zest of /2 lemon
  • 1 tbsp. olive oil
  • Black pepper
  • Himalayan Salt


  • Cut the scallops into very small pieces. (for easy cutting, place them in the freezer for 1/2 hour)
  • Cut the kohlrabi and onion  into a very small brunoise.
  • Cut 4 raspberries into small pieces.
  • Finely chop 3 basil leaves.
  • In a small bowl, mix scallops with the kohlrabi, onion, basil, olive oil, lemon zest and juice. Season to taste with salt and pepper.
  • Gently mix the raspberry pieces with the tartare.
  • Use serving rings for plating, and garnish with some red onion, basil leaves, slices of raspberry and kohlrabi sticks.

scallop tartare with raspberries