​You need the freshest of amazing scallops for this dish. It works brilliantly well as a starter for a dinner party, or as a light lunch fix. The pickled beetroot and apple work so well with the sweet fresh scallop and salty bacon. A must try!


300g scallops, cleaned and corals removed
4 rashers of smoked streaky bacon
1 apple
1 shallot, peeled and finely chopped
2 tsp. chopped gherkin
2 tsp. finely chopped chives
salt fresh ground black pepper for seasoning

For the pickled beetroot
200g raw beetroot
2 tsp.red wine vinegar
3 tsp. sherry vinegar
1 shallot, peeled and finely chopped
1 tsp. chopped thyme
4 tbsp. olive oil

To assemble and serve
150g mayonnaise
4 slices of sourdough
handful of rock leaves
lemon wedges


​First prepare the pickled beetroot: Put the beetroot in a saucepan, pour on water to cover and add the red wine vinegar. Bring to a simmer, add a pinch of salt and cook for 25 minutes. Leave the beetroot to cool in the water until your are able to handle it, then remove and peel off the skin. Cut the beetroot into 1cm dice, using a sharp knife. Place in a bowl with the sherry vinegar, shallot, garlic and thyme. Season with salt and pepper and drizzle over the olive oil. Mix well and then cover and leave to marinate for at least 2 hours.

Preheat your grill. Lay the bacon on a grill tray and grill on both sides until very crispy. Allow to cool down, then chop the bacon into small pieces.

On a clean board, carefully slice and dice the scallop meat into 5mm pieces. Peel, quarter and core the apple, then cut into 5mm dice. Put the scallops and apple into a bowl with the shallot, gherkin, bacon and chives. Add 2 tsp. mayonnaise and mix well. Taste for seasoning and add salt and pepper as required.

To serve: Toast the bread on both sides and place on 4 serving plates. Spoon the scallop tartare neatly on top. Spoon some of the marinated beetroot with a little of its dressing alongside. Scatter over the rocket and serve with lemon wedges and the rest of the mayonnaise in a bowl on the side for guest to help themselves.

Photo and Recipe taken from Nathan Outlaw’s British Seafood, published by Quadrille (£25). Photography © David Loftus.