Raw food, I absolutely adore raw food and consume and serve it as often as possible. I must add that food hygiene must at the top most of your thoughts when preparing anything raw. Keep everything clean and avoid cross contamination. Simple and uncomplicated is what this recipe is. I have seasoned the raw scallop with some Cobram Estate Lemon infused Olive Oil. Cobram Estate are making some cracking oil infusions…chilli, garlic, basil and here lemon.
Finely dice the freshest scallops you can find. Season them with sea salt and moisten with Cobram Estate Lemon infused olive oil. Add a little finely chopped fennel fronds as well. Form into cylindrical shapes in your serving vessel, choose and martini glass or modern shaped tumbler. Place a few foraged leaves of wood sorrel and society garlic over the tartare and then pour around 30 mls of tomato tea [recipe here]
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