Scallop crudo with lemon and rosemary granita


You'll need

2 golden shallots, thinly sliced, soaked in cold water for 10 minutes 2 tbsp red wine vinegar 20 large scallops, roe removed, thinly sliced horizontally For drizzling: extra-virgin olive oil 1½ tsp dried pink peppercorns, coarsely crushed To serve: rosemary leaves   Lemon and rosemary granita 200 gm (1 cup) caster sugar 2 small rosemary sprigs 375 ml (1½ cups) lemon juice Finely grated rind of 2 lemons

Method

  • 01
  • For lemon and rosemary granita, bring sugar and 250ml water to the simmer in a saucepan over medium heat, stirring to dissolve sugar, remove from heat, add rosemary, and set aside to infuse (2 hours). Remove rosemary, stir in lemon juice and rind, pour into a 20cm square container and freeze, scraping occasionally to break up ice (6-8 hours).
  • 02
  • Combine shallot and vinegar in a small bowl and set aside to pickle (30 minutes). Arrange scallops on serving plates, scatter with shallot and vinegar, drizzle with olive oil and season to taste. Scrape granita to break up ice, scatter over scallops, scatter with peppercorns and rosemary and serve immediately.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Barrel-aged sauvignon blanc.

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