Scallop with Strawberry Sauce Vierge - Great British Chefs
This light scallop appetiser from Andy Beynon has delicate pieces of scallop interlaced with crunchy slices of radish. On the side is a sweet, tangy strawberry vierge, which would also be delicious...
Ingredients
- 400g of ripe tomatoes
- 300g of strawberries, 100g diced, 200g halved
- 2 radishes
- 1 pinch of sea purslane
- 4 large scallops
- 1 shallot, finely diced
- 30g of chervil, chopped
- 1 small tin of anchovies
- 1 preserved lemon, diced
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