Scallop, almond, gooseberry and sorrel

An elegant salad of scallops ceviche style. You'll have to look online for a few of the more unusual ingredients.

For this recipe you will need a blender and a mandoline.

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For the scallops

  • 4 extra-large scallops in the shell, roes reserved
  • 1 lemon, zest only

For the sorrel emulsion

For the pickled fennel slices

To serve