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Scallop Tartare
By Ben Conniff, Co-founder and Chief Marketing Officer from our cookbook, Real Maine Food

Yields 4 Portions as a meal, and 8 as an appetizer


1 lb Raw Dayboat Scallops from Luke's (or other “dry” sea scallops)
1 ½ tbsp. minced shallots
½ tbsp. chopped fresh tarragon
2 tbsp. extra virgin olive oil
1 ½ tbsp. lime juice
1 ½ tsp. Dijon mustard
Salt and freshly ground pepper to taste
1 tsp. grated lime zest


  1. Chop scallops into roughly ¼ inch cubes and place in a medium serving bowl.
  2. In a small bowl, mix shallots, tarragon, olive oil, lime juice, and Dijon mustard. Add this mixture to the bowl with the chopped scallops and toss until scallops are evenly coated.
  3. Garnish with lime zest, sprinkling over the top, and serve.