BBC Food - Recipes - Scallop, almond, gooseberry and sorrel
An elegant salad of scallops ceviche style. You'll have to look online for a few of the more unusual ingredients. For this recipe you will need a blender and a mandoline.
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Ingredients
- 4 extra-large scallops in the shell, roes reserved
- 1 lemon , zest only
- 140g/5oz large common sorrel leaves (stalks discarded)
- 30g/1oz lemon or white balsamic vinegar
- 220ml/8fl oz rapeseed oil
- flaked sea salt
- 2 fennel bulbs
- 70g/2½oz sugar
- 6 tbsp lemon juice
- 40ml/1½fl oz rapeseed oil
- 2 star anise
- 50ml/2fl oz aniseed liqueur , such as Pernod
- 5 sprigs thyme
- 4 sprigs tarragon
- 2 bay leaves
- 1 punnet green gooseberries , trimmed and halved
- 1 punnet red gooseberries , trimmed and halved
- 12 large green almonds
- nasturtium leaves, to garnish
- fennel tops, to garnish
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