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Marinated scallop gravlax, sauteed balsamic blueberries, herbal whipped cream, served on croutons


Fine slices of scallops cooked with salt and vodka and marinated with lemon zest.  Served on a crostini and garnished with a fresh herb whipped cream.

L'idée déco

If you use bay scallops (very small) reduce the gravlax marinating time by half.


Recipe for 12 Tapas


220 Gr
30 Gr
Coarse salt
15 Gr
1 Pinch(es)
Ground pepper
1 Oz
3 peppers


1 Unit(s)
1 Unit(s)


60 Ml
Frozen blueberries
30 Ml
Aged balsamic vinegar

Herb cream

125 Ml
Cream 35%
20 Ml
Balsamic vinegar reduction
2 Sprig(s)
10 Sprig(s)


12 Unit(s)
  • Salt and pepper

Preparation time: 60.00 min

Preheat your Oven at 375.00 °F

  • Preparation

    Combine all of the gravlax ingredients and the scallops and let marinate in the fridge for 30 minutes.  Rinse under cold water and set aside.  Mince the French shallots, chives and tarragon.  Zest and juice the lemon.

  • Marinade

    Rinse and slice the scallops and place in a dish without them overlapping.  In a mixing bowl, combine the shallots with the lemon zest and juice.  Add a little canola oil and pour over the scallops.

  • Blueberries

    In a sauce pot, bring the balsamic vinegar to a boil.  Add the blueberries and cook for 1 minute.  Let cool before serving.

  • Fresh herb whipped cream

    Start by whipping the cream and balsamic reduction.  Once it is nice and whipped, add the fresh herbs and season to taste with salt and pepper.

  • Plating

    On the crostinis, place a bit of the fresh herb whipped cream.  Place a slice of scallop on top and garnish with the balsamic blueberries.

If you use bay scallops (very small) reduce the gravlax marinating time by half.

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