Raw West Coast Scallops Spiked with Pickled Gherkins and Shallots

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

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  • 12 miniature gherkins
  • 16 scallops, roe removed
  • 2 tsp chopped shallots</


Cut the gherkins into julienne. Chop up the white flesh of the scallops into fine dice. Place in a bowl with the shallots and gherkins. Add the lemon juice, olive oil, salt and pepper.

Shape the mixture on to the centre of four plates as for a steak tartare. Make up the vinaigrette by thoroughly whisking all the ingredients together. Toss the salad leaves in the vinaigrette – the salad