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Scallop crudo with lemon and rosemary granita

Australian Gourmet Traveller recipe for scallop crudo with lemon and rosemary granita.
Scallop crudo with lemon and rosemary granita

Scallop crudo with lemon and rosemary granita

William Meppem
4
20M
5M
25M

Ingredients

Lemon and rosemary granita

Method

Main

1.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).
2.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 .

Drink Suggestion: Barrel-aged sauvignon blanc. Drink suggestion by Max Allen

Notes

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