2golden shallots, thinly sliced, soaked in cold water for 10 minutes2 tbspred wine vinegar 20large scallops, roe removed, thinly sliced horizontallyFor drizzling:extra-virgin olive oil1½ tspdried pink peppercorns, coarsely crushedTo serve:rosemary leavesLemon and rosemary granita200 gm(1 cup) caster sugar2small rosemary sprigs375 ml(1½ cups) lemon juiceFinelygrated rind of 2 lemons
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).
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.