Cured Fennel Scallop Tartare Recipe
Here, Amy Elles dices scallop and combines it with cucumber and cured fennel to make a tartare, which is presented in the shells.
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Cooking tools:
- Blender
- Kitchen scale
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Kitchen towel
- Butcher's twine
- Refrigerator
- Spoon
- Measuring spoon
Ingredients
- 4 scallops, in their shell
- juice of 1 lime, plus extra for serving
- 3 tomatoes, roughly chopped
- 1 fennel bulb, diced
- 1/4 tsp fennel seeds, toasted
- 50g of caster sugar
- 50g of white wine vinegar
- 1/4 cucumber, finely diced
- edible flowers, and leaves, such as bronze fennel or sprigs of dill
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