Scallop Tartare

Name: Scallop Tartare
Yield: 2 to 4 servings
Cuisine: American
Ingredients: 8 large scallops; 2 hard-boiled eggs, chopped; ¼ cup minced fresh parsley; 2 tablespoons minced red onion; 2 tablespoons capers; 1 teaspoon Dijon mustard; Salt and pepper; Worcestershire sauce; Toast points, for serving

By Mark Bittman

Updated November 4, 2025

Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.

Media 1 of 1

Total Time: 10 minutes
Rating: 4(14)
Comments: Read comments

Sweet and tender scallops make a natural substitute for raw beef in tartare. While beef stands up to strong, aggressive capers and mustard, the ratios are dialed back here to accommodate the scallop, which is more subtle. Because they’re being served raw, it’s important to buy fresh, high-quality scallops. Many store-bought options are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it’s important to look for scallops that are labeled “dry” or “dry-packed” for more pure flavor.

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Ingredients

Yield:2 to 4 servings

8 large scallops
2 hard-boiled eggs, chopped
¼ cup minced fresh parsley
2 tablespoons minced red onion
2 tablespoons capers
1 teaspoon Dijon mustard
Salt and pepper
Worcestershire sauce
Toast points, for serving

Ingredient Substitution Guide

Preparation

Step 1
Chop the scallops into small pieces then transfer to a medium bowl.
Step 2
Add the eggs, parsley, red onion, capers and mustard, and gently toss to coat. Season to taste with salt, pepper and Worcestershire sauce. Serve with toast points.