Scallop tartare, dill, chervil and confit lemon


You'll need

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

  • 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.

At A Glance

  • Serves 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Featured in

Jan 2015

Recipes (12 )

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool