Chefs' Recipes

Scallop tartare, dill, chervil and confit lemon

Australian Gourmet Traveller recipe for scallop tartare, dill, chervil and confit lemon.
Scallop tartare, dill, chervil and confit lemon

Scallop tartare, dill, chervil and confit lemon

Prue Ruscoe
6
10M
30M
40M

Ingredients

Method

Main

1.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.
2.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.

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