Seafood
Mediterranean
Rated 5.0 stars by 1 users
Yellowtail & Scallop Tartare
Quick & Easy Tartare recipe with Kingfish (Yellowtail) & Scallop, made from the fresh trim left after we made this Kingfish and Scallop crudo with the center cut perfect slices of yellowtail. This tartare using the off cuts and trip is a harmonious blend of textures and flavors, with diced scallops, kingfish, jalapeno, radish, and cucumber, all brought together with olive oil and a dash of kelp salt.
Ingredients
-
6 oz Kingfish (sushi-grade, trimmed)
-
6 oz Peruvian Scallops (sushi-grade, trimmed)
-
Salmon Roe Caviar (for garnish)
-
Kosher Olive Oil (for mixing and plating)
-
Flaky Salt (to taste)
- 1 small Radish (diced)
- 1 small Jalapeno (diced)
- 1/2 Cucumber (diced)
- 1/2 tsp Citrus Ponzu (for drizzling)
-
Teaspoon of Daybreak Seaweed Seasoning
Directions
-
1.Cube sushi-grade Seatopia Yellowtail and Scallops: Begin by cubing the kingfish and scallops into equal-sized pieces. The smaller the dice, the more cohesive the tartare will be. If you can make perfect little squares with a very sharp knife the texture will be optimal.
-
2.Prepare the Vegetables: Cube the jalapeno (no seeds or pith), radish, and cucumber into similar-sized pieces to match the seafood.
-
3.Gently toss the ingredients: In a bowl, combine the cubed seafood and vegetables. Drizzle with organic extra virgin olive oil and season with a pinch of microplastic free salt. Gently mix everything together to combine.
-
4.Prepare the Tartare Mold: Take a small ramekin and coat the inside and rim with olive oil to ensure the tartare will easily release when plated.
-
5.Mold the Tartare: Carefully pack the tartare mixture into the ramekin, pressing it down gently.
-
6.Plate the Tartare: Cover the ramekin with a plate, then flip over with the ramekin in the center of the plate, tapping it gently to release the tartare. Carefully remove the ramekin, leaving the tartare in a perfect mound shape.
-
7.Finish with Roe & Ponzu: Top the tartare with a heaping spoonful of Seatopia Salmon roe for added pop, color and omega-richness. Finish with a drizzle of citrus ponzu for a zesty kick.
-
8.Serve Immediately: Enjoy this vibrant and fresh tartare immediately, paired with your favorite side or as an appetizer.
Recipe Note
No-Waste Culinary Hack: This recipe utilizes the sushi-grade trim left from preparing sashimi or crudo. Using the tail ends or sinewy sections ensures every part of the fish is enjoyed.
Textural Tip: Trim with more connective tissue—like tail pieces—benefits from dicing, chopping, or pounding to enhance the eating experience. Tartare and handrolls are perfect ways to repurpose these sections.
Sustainability Highlight: Seatopia’s commitment to microplastic-free, sushi-grade seafood ensures every bite is as clean as it is delicious.
Share:
Ikaika Hou Steelhead Crudo with Plankton Marino
Braided Steelhead Lox Crêpe Recipe: A Healthy Holiday Tradition