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Raw scallop, juniper, lemon oil, sweet cicely

Australian Gourmet Traveller recipe for raw scallop, juniper, lemon oil, sweet cicely by Andrew McConnell from Moon Under Water, Melbourne.

By Andrew McConnell & Josh Murphy
  • 15 mins preparation
  • 5 mins cooking plus infusing
  • Serves 6
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Raw scallop, juniper, lemon oil, sweet cicely
“Sweet cicely is a lightly perfumed leaf reminiscent of anise,” says Andrew McConnell. “Its slightly sweet flavour works beautifully with Rottnest Island scallops.” Sweet cicely is available from select farmers’ markets. You’ll need to begin this recipe a day ahead.


  • 3 baby cucumbers, halved lengthways
  • 12 scallops, cleaned, roe removed
  • 6 sweet cicely sprigs
  • 1 tsp ground juniper
Lemon oil
  • 200 ml olive oil
  • Zested rind of 5 lemons


  • 1
    For lemon oil, warm olive oil in a small saucepan over very low heat for 5 minutes, remove from heat, cool to room temperature. Add lemon rind, cover with plastic wrap and infuse overnight, then strain through a fine sieve (discard solids) and set aside.
  • 2
    Cut cucumbers at a 45-degree angle into 1cm-thick pieces. Halve scallops from top to bottom, then season cut sides with sea salt flakes. Arrange 4 scallop halves on each plate with 5 pieces of cucumber and 4 sweet cicely leaves. Drizzle with a little lemon oil, scatter with ground juniper and serve.


This recipe is from the September 2012 issue of .
Drink Suggestion: 2010 Tenuta di Valgiano Palistorti Bianco, Tuscany, Italy. Drink suggestion by Campbell Burton

  • Author: Andrew McConnell & Josh Murphy