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Oyster and Scallop Tartare with Ginger Dressing

35 Minutes

4 Servings


With Valentine’s a few weeks away, here’s a recipe has the three key ingredients to make a sure fire aphrodisiac – oysters, caviar and champagne (vinegar that is!). I have adapted this from one of my favourite cafes in Paris called Cafe Constant. It is owned by Christian Constant who owns several restaurants on the Rue Saint Dominique.

Oyster and Scallop Tartare with Ginger Dressing


  1. Finely chop the oysters, scallops and salmon and set aside in the refrigerator.

  2. Mix the ginger, lemon  juice, champagne vinegar, chives, and olive oil in a separate bowl.  Add salt and pepper to taste.

  3. When ready to serve (not any sooner!), mix the seafood with the dressing and place on top of the reserved oyster shells.

  4. Top with caviar.


  • 12 fresh oysters, cleaned, shells reserved

  • 8 sashimi grade scallops, roe removed

  • 40 grams Sashimi grade Salmon

  • 2 tablespoons ginger, grated

  • 2 tablespoons chives, finely chopped

  • 2 tablespoons champagne vinegar

  • Juice of 1/4 lemon

  • salt and pepper to taste

  • olive oil

  • Caviar, for topping

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