Scallop with Strawberry Sauce Vierge
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Chef's knife
- Cutting board
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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