Scallops And Beetroot Tartare With Vanilla Flavor Recipe

Name: Scallops And Beetroot Tartare With Vanilla Flavor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 scallops; 1 teaspoon coriander; 1/2 teaspoons ginger; 1/2 teaspoons dill; 100 milliliters olive oil; 1 large cooked beetroot; 1 vanilla pod; 1 teaspoon wasabi paste; 1 tablespoon Teriyaki sauce; 1 tablespoon lemon juice; 2 tablespoons Tabasco

Servings: persons

8 scallops
1 teaspoon coriander
1/2 teaspoons ginger
1/2 teaspoons dill
100 milliliters olive oil
1 large cooked beetroot
1 vanilla pod
1 teaspoon wasabi paste
1 tablespoon Teriyaki sauce
1 tablespoon lemon juice
2 tablespoons Tabasco

1
Heat the olive oil in a sauce pan with the vanilla. Let the vanilla infuse
2
Cut the beetroot into small dices and season with olive oil-vanilla sauce
3
Mix together wasabi, teriyaki sauce, and lemon juice, tabasco and add to the beetroot. Combine delicately and add a pinch of pepper and salt.
4
Wash and dry the scallops. Dice the scallops and add chopped coriander, ginger and dill.
5
Right before serving, arrange some plastic film in two ramequins. Alternate layers of beetroot and scallops. Press well with the back of a spoon and set in the fridge for 15-30 minutes
6
Before serving turn over the tartare on a plate. Sprinkle with a little bit of sauce and fresh coriander.

295

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 scallops, 1 teaspoon coriander, 1/2 teaspoons ginger, 1/2 teaspoons dill, and more.

Yes, Scallops And Beetroot Tartare With Vanilla Flavor falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Scallops And Beetroot Tartare With Vanilla Flavor

How did you like this recipe?

Frequently Asked Questions