Name: Scallop and Apple Tartare
Ingredients: 8 ounces fresh sea scallops (preferably diver scallops); 1/3 cup finely chopped unpeeled Granny Smith apple (from 1 medium [8-ounce] apple); 1 large (2-ounce) shallot, very thinly sliced lengthwise; 1 medium celery stalk, finely chopped (about 1/4 cup); 1/4 cup celery leaves (from 4 celery stalks); 3 tablespoons fresh lemon juice (from 1 lemon); 3 tablespoons extra-virgin olive oil; Kosher salt, to taste; Toasts, crackers, or endive spears, for serving

Ingredients

8 ounces fresh sea scallops (preferably diver scallops)
1/3 cup finely chopped unpeeled Granny Smith apple (from 1 medium [8-ounce] apple)
1 large (2-ounce) shallot, very thinly sliced lengthwise
1 medium celery stalk, finely chopped (about 1/4 cup)
1/4 cup celery leaves (from 4 celery stalks)
3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons extra-virgin olive oil
Kosher salt, to taste
Toasts, crackers, or endive spears, for serving

Steps

Rinse scallops; pat dry. Remove the muscle from the side of each scallop, and discard. Cut scallops into 1/4-inch cubes.
Stir together scallops, apple, shallot, celery, celery leaves, lemon juice, and oil in a medium bowl. Season with salt to taste. Serve with toasts, crackers, or endive spears.