Scallop tartare, dill, chervil and confit lemon

Ingredients

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The following ingredients have 6 Servings

• 1 lemon
• 300 gm sashimi-grade scallops, roe and intestine removed
• 3 tsp extra-virgin olive oil
• 2 tbsp each coarsely chopped dill and chervil
• ¼ cup chervil, coarsely chopped
• 1 radish, thinly sliced on a mandolin

Instruction

• Boil lemon in salted water until skin is very tender (30-40 minutes). Set aside until cool enough to handle, then cut in half and scrape out flesh and pith with a spoon (discard), then tear the rind into small pieces.
• Slice scallops into 5mm-thick discs and place in a bowl. Season with sea salt and extra-virgin olive oil, fold in herbs and lemon rind, transfer to a platter and serve topped top with radish.