Chop the scallops into cubes, season and add pink peppercorns to taste.
Dice the goat's cheese and mix with the scallops.
on the oil and vinegar, add some chives, and leave to marinate for 1 - 2 hours in the fridge.
To serve, spoon some of the tartare onto a bed of lamb's lettuce, the top with some tomato and chives.
Sprinkle with salt and freshly ground black pepper and serve straight away with toasted bread.
Try this dish with a glass of dry Jurançon wine to release all of the cheese's flavours.
16 large scallops (roe removed) pink peppercorns 150g tomme de chèvre goat's cheese 5 tbsp walnut oil 3 tsp balsamic vinegar ¼ bunch chives, snipped 1 bag lamb's lettuce 4 cherry tomatoes Coarse sea salt
If fresh scallops are not available, frozen are a good alternative. For a less nutty taste, replace the walnut oil and balsamic vinegar with olive oil and lemon. If you like the way this cheese tastes, try it melted on potatoes - it's delicious!
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