Courgette & scallop tartare

Courgette & scallop tartare

By
From
Toast
Serves
6
Photographer
Akiko Ida

Ingredients

Quantity Ingredient
2 small courgettes, steamed
butter
2 tablespoons pastis or other anise liqueur, such as absinthe or sambuca
salt
pepper
6 slices multigrain bread
6 scallops
1/2 lemon, juiced and zested
1 handful chives

Method

  1. Shallow fry the courgettes with the liqueur, salt and pepper for 5 minutes, reducing to a purée. Spread the slices of bread with this purée. Discard the coral from the scallops and chop them into small cubes. Combine with the lemon juice and zest, then add the snipped chives. Top each slice of bread with 2 tablespoons of this mixture. Season with salt and pepper before serving.
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