Scallop Tartare with Orange and Mint by Tom Kitchin

Tom Kitchin

Tom Kitchin

20th September 2018

Scallop Tartare with Orange and Mint by Tom Kitchin

Scallop Tartare with Orange and Mint by Tom Kitchin

I love to eat raw fish and shellfish, but I also understand that some people are a little dubious or hesitant to take the risk.

Of course, the real secret is to make sure you always use the freshest possible produce, and that’s why it’s so important to have a great relationship with your fishmonger. I can not stress that too much.

In this recipe, I’ve used some beautiful hand-dived scallops, but it works well with salmon, tuna or any just about any other very fresh fish. When I’m making this at home I get all the components ready and then just mix them together when we’re ready to eat.


  • Serves 4 as a starter
  • 4 shelled scallops with corals removed - about 70g each, thawed if frozen, and cut into 1cm cubes – save the shells if you want to use them for serving
  • 4 teaspoons olive oil
  • 1 tablespoon finely chopped shallots
  • 2 teaspoons soy sauce
  • 8 mint leaves, chopped
  • 1 orange, peeled and segmented
  • 2 teaspoons Orange Confit (page 270) (optional), or grated orange zest
  • sea salt and freshly cracked black pepper
  • For the croûtons
  • 2 slices white bread, crusts removed and cut into 0.5cm cubes
  • olive oil


First make the croûtons, which will keep for up to three days in an airtight container.
Preheat the oven to 200°C Fan/220°C/Gas Mark 7. Place the bread cubes on a baking sheet and toss with a generous splash of olive oil so they are well coated.
Place the baking sheet in the oven and toast the bread for 7 minutes, or until the cubes are golden brown and crispy. Tip on to a plate lined with kitchen paper and leave to cool, then set aside until required.
Place the scallop cubes in a bowl and place that bowl in a larger bowl of ice. Add the olive oil, shallots and soy sauce to the scallop pieces, and season with salt and pepper.
Add the croûtons, mint, orange segments and orange confit, and gently toss together. Adjust the seasoning, if necessary. I like to serve these in scallop shells, but the mixture also looks appetizing on a simple, plain plate.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you