Chef's Recipes

Scallop tartare, dill, chervil and confit lemon

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

By Richard Purdue
  • 10 mins preparation
  • 30 mins cooking
  • Serves 6
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Scallop tartare, dill, chervil and confit lemon


  • 1 lemon
  • 300 gm sashimi-grade scallops, roe and intestine removed
  • 3 tsp extra-virgin olive oil
  • 2 tbsp each coarsely chopped dill and chervil
  • ¼ cup chervil, coarsely chopped
  • 1 radish, thinly sliced on a mandolin


  • 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.