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Cut the scallop’s into1cm cubes (macédoine). Combine the crème fraiche and mascarpone together and bind together. Add the lime zest and limejuice and mix together. Stir in the chervil and season to taste. Add the diced scallops and mix together.
To serve, slice the head of lettuce into individual leaves and place a spoonful of the scallop tartare mixture in the centre of each leaf. Serve immediately.
Copyright © Gordon Ramsay
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