Fresh Scallop and Apple Tartare Recipe – Bright, Crisp & Creamy Avocado Dressing Seafood Dish

Scallop and Apple Tartare Recipe

This scallop and apple tartare recipe combines sweet bay scallops with crisp Granny Smith apples and a creamy avocado dressing for a fresh, vibrant seafood dish. Featured on Fish the Dish, this no-cook tartare delivers bright citrus, gentle heat, and rich creaminess in every bite.

The Inspiration

This recipe builds on that tradition by incorporating crisp Granny Smith apples, which add acidity and crunch to balance the softness of the scallops. The jalapeño introduces a subtle heat that lifts the dish without overpowering its freshness. Lime juice enhances brightness and helps tie all the flavours together.

The creamy avocado dressing brings richness and contrast, transforming the tartare into a more indulgent yet still refreshing dish. Blended with sour cream, garlic, cilantro, and lime, the dressing adds a smooth, herbaceous layer that complements the seafood beautifully. A touch of hot sauce provides gentle heat and complexity.

On Fish the Dish, Spencer Watts often emphasizes contrast—balancing textures, temperatures, and flavour profiles. This recipe is a perfect example, combining soft scallops, crunchy apples, creamy dressing, and optional earthy beet garnish for visual and flavour contrast.

Ingredients

Scallop and Apple Tartare

• 1 pound (450 grams) of bay scallops, chopped
• 2 Granny Smith apples, diced
• 1 jalapeño, seeded and diced
• 2 tablespoons (30ml) of chives, finely chopped
• 3 tablespoons (45ml) of olive oil
• Salt and pepper to taste
• Juice of 2 limes
• 2 candy cane beets (optional), peeled and sliced into thin rounds

Method

• In a mixing bowl, combine all the ingredients except the beets.
• Serve cold and immediately.
• Garnish with slices of raw candy cane beets (optional).

Ingredients

Creamy Avocado Dressing

• 1 avocado, peeled and pitted
• 1 clove of garlic
• ¼ cup (60ml) of shallots, diced
• ½ cup (120ml) of sour cream
• ¼ cup (60ml) of fresh cilantro, chopped
• 1 tablespoon (15ml) of lime juice
• 3 tablespoons (45ml) of olive oil
• 1 teaspoon (5ml) of hot sauce
• Salt and pepper to taste.

Method

• In a food processor, blend all ingredients together until smooth.
• As the food processor is turning, slowly add olive oil until vinaigrette is creamy.
• Add a little bit of water if you find the dressing too thick.
• Serve cold, and drizzle over Scallop and Apple Tartare.
• Serve with Pita Chips. See recipe.

Serving Suggestions

This scallop and apple tartare is best served as a light appetizer or elegant starter for dinner parties, seafood tasting menus, or special occasions. Its fresh, raw preparation makes it ideal for warm-weather dining or refined entertaining.

Serve with crispy pita chips for added texture and contrast, or alongside toasted crostini for a more structured bite. The crunch complements the soft scallops and creamy dressing beautifully.

For presentation, use chilled plates or ring molds to create clean, restaurant-style plating. The vibrant colours of green apple, avocado dressing, and optional beet garnish make this dish visually striking.

Final Thoughts

This scallop and apple tartare recipe is a fresh, elegant dish that highlights the natural sweetness of seafood while balancing it with acidity, spice, and creaminess. It is light yet flavourful, simple yet refined.

What makes this recipe stand out is its balance of textures and flavours—silky scallops, crisp apples, creamy avocado dressing, and bright citrus all working together harmoniously.

On Fish the Dish, this recipe showcases how minimal cooking can still deliver maximum impact when ingredients are thoughtfully paired. It’s a perfect example of modern seafood cuisine that is both approachable and sophisticated.

Whether served as an appetizer or part of a larger menu, this dish brings freshness, elegance, and vibrant flavour to the table.