Scampi Tartare

Name: Scampi Tartare
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Scampi 4.4 lbs; Cherry tomatoes 12; Basil 20 leaves; Mint 20 leaves; Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Lemon peel 1

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239

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 239
Carbohydrates g 10.5
of which sugars g 10.5
Protein g 32.1
Fats g 7.6
of which saturated fat g 1.12
Fiber g 2.2
Cholesterol mg 336
Sodium mg 625

Difficulty: Easy
Prep time: 30 min
Serving: 4
Cost: High

PRESENTATION

Scampi tartare is a total classic on Italian summer tables, perfect for those who really really love fresh seafood. You’ve got this awesome mix of tender diced raw scampi, juicy cherry tomatoes, and a basil-mint sauce that's both zesty and refreshing. And the sauce? It’s what makes it pop. You can create this colorful tower—using a ring mold—that makes every bite feel special, without going overboard. Italians, especially along the coast, love this because the seafood’s always super super fresh. Plus, the shells? They don’t go to waste. They’re used to simmer up a rich stock called fumetto—which is awesome for risottos or pastas, bringing that ocean vibe.

On those golden summer evenings, scampi tartare recipes serve as a cool appetizer or a light second course. Which is great. And it’s easy to make and feels special. Italian cooks often compare this raw scampi dish to other seafood tartares. Sometimes they swap in shrimp or do a twist with langoustine tartare, depending on what's freshest. And thing is, keeping it moist and delicate is key. Cherry tomatoes add a pop, while the basil-mint sauce gives a tangy kick, enhancing all the flavors. And, you know, the colorful look of the dish? It’s often praised for being different at any gathering. Whether it’s for a casual lunch or a more elegant dinner, a scampi tartare appetizer is light and flavorful. It showcases the fresh ingredients that make Italian cuisine so beloved. To be honest, it's a dish that lets the heart of the sea shine through, making it a memorable addition to any meal. Seriously good.

INGREDIENTS

239

Calories per serving

Scampi 4.4 lbs (2 kg)

Cherry tomatoes 12

For the sauce: Basil 20 leaves; Mint 20 leaves; Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For garnishing: Lemon peel 1

Preparation

How to prepare Scampi Tartare

To prepare the scampi tartare, make sure you have purchased frozen scampi; freeze them for 96 hours at 0°F for extra safety. Then thaw them to use in the recipe. Rinse the scampi under fresh running water 1, remove the head by applying slight pressure with your hands at the base of the head and then pulling 2. Use scissors to cut along one side of the shell 3.

Extract the meat from the shell 4 and transfer the cleaned and peeled scampi to a cutting board. Slightly cut the central part of the meat with a knife 5 and remove the intestine, again helping yourself with the tip of the knife 6.

Divide the scampi in half 7 and cut them into small cubes 8. Repeat the same process with all the scampi, then transfer the diced scampi to a bowl, cover them well with plastic wrap, and keep them in the fridge until use. At this point, wash the cherry tomatoes under running water and place them on a cutting board. Cut them with a small knife, dice them 9, and store them in a bowl until ready to use.

Now prepare the basil and mint sauce: quickly rinse the basil leaves and place them in the mixer, add the mint leaves 10, a peeled garlic clove, and the oil 11. Salt and pepper to taste, then blend until you get a smooth and homogeneous sauce 12.

At this point, take a serving plate and pour a spoonful of basil and mint sauce at the bottom 13, then place a 2.75-inch diameter pastry ring in the center of the sauce and fill it halfway with the diced scampi you took out of the fridge 14, pressing well with a teaspoon so that the layer takes the shape of the pastry ring. Continue by forming a layer of diced cherry tomatoes 15.

Create another layer of diced scampi 16, press everything again, and keep in the fridge until ready to serve. Before bringing the scampi tartares to the table, remove the pastry ring 17, garnish with the previously grated lemon zest 18 and finish with a drizzle of oil: your scampi tartare is ready to be served and enjoyed!

Storage

Scampi tartare is a dish that should be consumed immediately. You can store it in the refrigerator well-covered with plastic wrap or in an airtight container for a maximum of 1 day.
Freezing is not recommended.

Tip

As condiments, prefer only a drizzle of raw extra virgin olive oil and a pinch of salt; lemon juice also goes well with the tartare, but we recommend adding it at the last minute (otherwise, the scampi end up marinating, and the dish becomes something else!). Finally, since nothing of the scampi should be wasted, why not reuse the shells to prepare a bisque (or Shellfish Stock), a perfect base for pastas and risottos?

For safe consumption of raw, marinated or semi-cooked fish

Before consuming raw, marinated, or not perfectly cooked fish, it is recommended to freeze it for at least 96 hours at 0°F in a domestic freezer marked with 3 or more stars, according to the Ministry of Health guidelines.

For the translation of some texts, artificial intelligence tools may have been used.