Recipe: Scallop and Atlantic Vendee Oyster Tartare with Preserved Lemons & Granny Smith Apples

 In Recipes

This recipe serves 3 to 4 and is a perfect pairing with Remy Pannier Muscadet.


  • 2 no.3 Atlantic Vendee Oysters
  • 4 Scallops
  • 4g of preserved lemon
  • 1 Granny-Smith Apple
  • Peppercorns
  • ½ Lemon
  • ½ Lime
  • Dill
  • Espelette Pepper
  • Olive Oil


  • Open the oysters and keep their juice.
  • Cut the oysters and scallops into very small cubes.
  • Mince the preserved lemon and dill. Squeeze the juice of a ¼ lemon and grate the lime, then add to the oyster juice.
  • Dice one half of the apple and cut the other half into small sticks.
  • Put the tartare with the lemon oyster juice, preserved lemon, dill and diced apple.
  • Mix well and season with a turn of the pepper mill, Espelette pepper and salt.
  • Decorate with a sprig of dill and apple sticks.
  • Enjoy with a glass of Muscadet

Suggested Pairing

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