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This fresh scallop tartare recipe in a rich mayo dressing with beetroot pickle and bacon takes seafood to next level deliciousness. Apples and shallots add a sweetness to the dish that’s offset by the earthiness of beetroot and a mustard tang. Served in scallop shells with a chunk of toasted sour bread and a wedge of lemon, this recipe is a real crowd pleaser.
For what’s on the menu at Nathan Outlaw’s London restaurant check out his website here: http://www.nathan-outlaw.com/
And for more fish inspired recipes check out Bart’s Fish Tales here http://jamieol.com/FishTales
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