Name: Scallop tartare, dill, chervil and confit lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1 lemon; 300 gm sashimi-grade scallops, roe and intestine removed; 3 tsp extra-virgin olive oil; 2 tbsp each coarsely chopped dill and chervil; ¼ cup chervil, coarsely chopped; 1 radish, thinly sliced on a mandolin

Scallop tartare, dill, chervil and confit lemon

Australian Gourmet Traveller recipe for scallop tartare, dill, chervil and confit lemon.

Serves 6

Prep

10M

Cook

30M

Total

40M

Ingredients

1 lemon

300 gm sashimi-grade scallops, roe and intestine removed

3 tsp extra-virgin olive oil

2 tbsp each coarsely chopped dill and chervil

¼ cup chervil, coarsely chopped

1 radish, thinly sliced on a mandolin

Method

Main

1.Boil lemon in salted water until skin is very tender (30-40 minutes). Set aside until cool enough to handle, then cut in half and scrape out flesh and pith with a spoon (discard), then tear the rind into small pieces.

2.Slice scallops into 5mm-thick discs and place in a bowl. Season with sea salt and extra-virgin olive oil, fold in herbs and lemon rind, transfer to a platter and serve topped top with radish.

Richard Purdue

Styling by Jerrie-Joy Redman-Lloyd