Scallop crudo with lemon and rosemary granita
Australian Gourmet Traveller recipe for scallop crudo with lemon and rosemary granita.
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.gourmettraveller.com.au.
Ingredients
- 2 golden shallots, thinly sliced, soaked in cold water for 10 minutes
- 2 tbsp red wine vinegar
- 20 large scallops, roe removed, thinly sliced horizontally
- For drizzling: extra-virgin olive oil
- 1½ tsp dried pink peppercorns, coarsely crushed
- To serve: rosemary leaves
- Lemon and rosemary granita
- 200 gm (1 cup) caster sugar
- 2 small rosemary sprigs
- 375 ml (1½ cups) lemon juice
- Finely grated rind of 2 lemons
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