- Heat the olive oil in a hot nonstick pan. Sear the scallops for 2 to 3 minutes on each side. Do not overfill the pan, otherwise the scallops will boil instead of sear.
- Chop five of the six scallops. Cut the remaining scallop into quarters to be used as a garnish.
- In a bowl, combine the chopped scallops, strawberries, mint, and honey. Set a few pieces of strawberry and mint aside for decoration at the end. Thoroughly mix the tartare.
- In each verrine, place a serving of rice and top it with tartare. Decorate with the reserved pieces of scallop, strawberry, and mint, then add crispy noodles.
You can also make one poke bowl instead of four verrines. Combine all the ingredients in the same bowl, being sure to place the rice in the centre!
* Visit IGA.net/sushi for sushi rice directions.
Partially cooking the scallops will create a different texture for this tartare, but will surprise even your most sceptical guests. It’s a great way to introduce them to the taste of almost-raw seafood