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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
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At A Glance

  • Serves 6 people

Featured in

Jan 2015

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