Homecooked scallops and lemon
- Peel the lemons and chop the peel finely.
- Cook in the syrup, strain and cool in cold water. Repeat twice more so it is cooked three times in total.
- Mix with other ingredients. Season.
- Make a puree which is runny, rich and smooth. Season. Keep this warm.
- Cook the scallops, serve on mash and spoon the dressing around. Great garnished with sorrel or chervil.