Mangez Québec

Scallop, cantaloupe and foie gras tartar

Portions
2

ingredients

  • 200 g (7 oz.) scallops, diced, fresh, if possible
  • 150 g (5 oz.) well ripened Quebec cantaloupe, diced
  • 60 ml (1/4 cup) olive oil
  • 30 ml (2 tbsp.) raspberry vinegar
  • 15 ml (1 tbsp.) 35% cream
  • 15 ml (1 tbsp.) violet mustard or flavoured to taste
  • 15 ml (1 tbsp.) fresh dill, minced (set aside little sprigs for garnishing)
  • Salt and freshly ground pepper
  • 50 g (approx. 2 oz.) foie gras, diced
  • Pink peppercorns to garnish
     

Preparation

  1. Mix all ingredients except foie gras. Add foie gras and lightly toss, taking care the cubes of foie gras remain whole. Divide into two elegant funky goblets or in decorative serving dishes. Garnish with dill sprigs and pink pepper.
Auteur
Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

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