Scallop And Apple Tartare

8 ounces fresh sea scallops (preferably diver scallops)

⅓ cup finely chopped unpeeled Granny Smith apple (from 1 medium [8-ounce] apple)

1 large (2-ounce) shallot, very thinly sliced lengthwise

1 medium celery stalk, finely chopped (about ¼ cup)

¼ cup celery leaves (from 4 celery stalks)

3 tablespoons fresh lemon juice (from 1 lemon)

3 tablespoons extra-virgin olive oil

Kosher salt, to taste

Toasts, crackers, or endive spears, for serving

Rinse scallops; pat dry. Remove the muscle from the side of each scallop, and discard. Cut scallops into ¼-inch cubes.
Stir together scallops, apple, shallot, celery, celery leaves, lemon juice, and oil in a medium bowl. Season with salt to taste. Serve with toasts, crackers, or endive spears.

Course🍤Appetizer

Diets🌾Gluten-free...

CategoryTartare

CuisineSeafood

Occasions🍽️Elegant Dining🎉Special Occasion

Season☀️Summer

DifficultyEasy ⏰ 15m