Scampi Tartare with Broccoli Pistachio Pesto and Caviar

Name: Scampi Tartare with Broccoli Pistachio Pesto and Caviar
Total time: 2400 s
Yield: Serves 2 servings
Ingredients: 7 oz fresh scampi (about 200 grams); 1 oz caviar (about 30 grams); 1 3/4 oz fresh broccoli (about 50 grams); 1 oz pistachios (about 30 grams); as needed Extra-virgin olive oil,; as needed Salt,; as needed Lemon juice,; as needed Black pepper,

Doctor Cooking @doc_Cooking

Pisa

Based on a recipe by chef Thase Bacelar. I served it as the first appetizer for New Year's Eve dinner and it turned out amazing.

Doctor Cooking @doc_Cooking

Pisa

Based on a recipe by chef Thase Bacelar. I served it as the first appetizer for New Year's Eve dinner and it turned out amazing.

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Ingredients

40 minutes

Serves 2 servings

7 ozfresh scampi (about 200 grams)
1 ozcaviar (about 30 grams)
1 3/4 ozfresh broccoli (about 50 grams)
1 ozpistachios (about 30 grams)
as neededExtra-virgin olive oil,
as neededSalt,
as neededLemon juice,
as neededBlack pepper,

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Steps

40 minutes

1

Clean the raw scampi and cut the flesh in half to remove the vein. Chop into small pieces, being careful not to mash them. Marinate for a few minutes with a drizzle of extra-virgin olive oil, 1 tablespoon lemon juice, salt, and pepper.
2

While the scampi are marinating, boil the broccoli for 4 minutes in salted water. Drain and place in ice water to keep the color bright. Reserve a little of the cooking water.
3

Blend the broccoli with the pistachios, extra-virgin olive oil, and a pinch of salt. Add the reserved cooking water a little at a time until you reach a creamy consistency. It should not be too runny.
4

Using a round ring mold, assemble the dish with the tartare on the bottom and the pesto on top. Garnish with caviar, a few whole pistachios, and a drizzle of olive oil.

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Cooksnaps

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Doctor Cooking @doc_Cooking

Published in the US on September 06, 2025 14:01

Pisa

Mi chiamo Marco e vivo in provincia di Pisa. La cucina è una delle mie passioni. Nel 2018 ho provato per la prima volta un ristorante stellato e ho cambiato completamente la mia attitudine verso il cibo. La mia filosofia è che tutto quello che mangiamo dovrebbe sempre valere la pena di essere mangiato, essere sempre un'esperienza di gusto.