Scallop tartare, dill, chervil and confit lemon

AT A GLANCE

  • Serves 6 people

  • 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
01   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.
02   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.

Topics:

SEAFOOD, SCALLOPS, MODERN AUSTRALIAN, ENTREE, SUMMER, DILL, RADISHES, CHERVIL

Recipe:

RICHARD PURDUE

Photography:

PRUE RUSCOE

Styling:

JERRIE-JOY REDMAN-LLOYD

FEATURED IN

Jan 2015

Jan 2015

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