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Scallop and apple tart with avocado vinaigrette


Scallop and apple tartare:

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

Creamy avocado dressing:

  • 1 avocado, peeled and pitted
  • 1 clove of garlic
  • 1/4 cup (60 milliliters) of shallots, diced
  • 1/2 cup (120 milliliters) of sour cream
  • 1/4 cup (60 milliliters) of fresh cilantro, chopped
  • 1 tablespoon (15 milliliters) of lime juice
  • 3 tablespoons (45 milliliters) of olive oil
  • 1 teaspoon (5 milliliters) of hot sauce
  • Salt and pepper to taste


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

Creamy avocado dressing:

  1. In a food processor, blend all ingredients together until smooth.
  2. As the food processor is turning, slowly add olive oil until vinaigrette is creamy.
  3. Add a little bit of water if you find the dressing too thick.
  4. Serve cold, and drizzle over scallop and apple tartare.
  5. Serve with pita chips (see recipe).