Scallop, Bergamot, Tarragon, Green Olive, Extra Virgin Olive Oil

Scallop, Bergamot, Tarragon, Green Olive, Extra Virgin Olive Oil

Recipe

Between 4 to 6 fresh U-10 dayboat scallops

Bergamont segments ( this time of year any delicious citrus will do)

Tarragon salsa verde (recipe below)

Slices of green olive

Big flakey sea salt   

Slice scallops thinly and arrange on a serving platter, top with segments of fresh citrus, slices of green olive, olive oil, citrus zest, and flake sea salt. Before serving, top with Salsa verde.

Tarragon Salsa Verde

1 bunch parsley

4 oz tarragon rough chopped

2 T red wine vinegar

1 T cracked whole coriander

1T cracked whole fennel

1 t smoked paprika

1 t aleppo pepper flake

1 whole shallot minced

2 cloves garlic minced

Zest of 2 lemons

Combine and salt and pepper to taste

---

---

TABLE Magazine - ANNUAL Subscription (with auto-renewal)

$39.94 every 12 months

12 Month - 6 issue subscription

Subscribe

---