Strawberry & lime scallop tartare with bread crisps

Galton Blackiston

Galton Blackiston

1st November 2017

Strawberry & lime scallop tartare with bread crisps

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following strawberry & lime scallop tartare with bread crisps recipe a try yourself? Recipe from the menu at the one Michelin starred, Morston Hall. Serves four


  • For the crisps:
  • 4 slices of bread
  • rapeseed oil
  • For the tartare:
  • 4 king scallops, cleaned, roe removed
  • 4 large strawberries, hulled
  • juice and rind of half a lime
  • 2 tbsp light olive oil
  • 1 tbsp chopped coriander
  • sea salt & black pepper


To make the crisps, preheat the oven to 200°C/400°F/gas mark 6. Remove the crusts from the bread. Using a rolling pin, roll out the bread as thinly as possible – or roll it through a pasta machine. Using a 6cm pastry cutter, cut out 4 circles of bread. Place onto a baking tray covered with baking parchment, drizzle with a little rapeseed oil. Bake in the preheated oven for about 5 minutes, until crisp and golden brown.
To prepare the tartare, half an hour before serving, dice the scallops and strawberries into thumbnail-sized pieces; set aside the strawberries. Place the scallops into a bowl with the lime juice, olive oil, coriander and a good seasoning of salt and freshly ground black pepper. Mix well and set aside until needed.
To serve, add the strawberries and lime rind to the scallop tartare. Mix well, check the seasoning and serve a good portion of the tartare on each of the bread crisps.

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