Raw scallop, juniper, lemon oil, sweet cicely

AT A GLANCE

  • Serves 6 people

  • 3 baby cucumbers, halved lengthways
  • 12 scallops, cleaned, roe removed
  • 6 sweet cicely sprigs
  • 1 tsp ground juniper
  •  
  • Lemon oil
  • 200 ml olive oil
  • Zested rind of 5 lemons
01   For lemon oil, warm olive oil in a small saucepan over very low heat for 5 minutes, remove from heat, cool to room temperature. Add lemon rind, cover with plastic wrap and infuse overnight, then strain through a fine sieve (discard solids) and set aside.
02   Cut cucumbers at a 45-degree angle into 1cm-thick pieces. Halve scallops from top to bottom, then season cut sides with sea salt flakes. Arrange 4 scallop halves on each plate with 5 pieces of cucumber and 4 sweet cicely leaves. Drizzle with a little lemon oil, scatter with ground juniper and serve.
This recipe is from the September 2012 issue of Australian Gourmet Traveller.

Recipe:

ANDREW MCCONNELL , JOSH MURPHY, MOON UNDER WATER, MELBOURNE

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

Drinking Suggestion:

2010 TENUTA DI VALGIANO PALISTORTI BIANCO, TUSCANY, ITALY. , suggested by CAMPBELL BURTON

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