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Raw scallop salad with radish, chili and lemon – Damian Clisby, Petersham Nurseries Café




Prep 20 minutes


6 medium sized scallops
1/2 green chili
1 white meat radish
1 red meat radish
1/2 large unwaxed lemon
8 primrose, nasturtiums or violas (edible flowers)
2 pinches sea salt
2 pinches togarashi powder
1 drizzle extra virgin olive oil


Clean the scallops thoroughly and remove the roe.

Thinly slice the scallop (each scallop should yield approximately five slices).

On a plate, arrange the slices of scallops.


Using a fine grater, zest the lemon over the scallops and then squeeze the juice over the top.

Finely slice the radishes and leave in iced water.

Finely chop the green chilli and cover with the olive oil.

Pick the edible flowers and clean gently with a damp cloth to remove any dirt.

Season the scallops with a pinch of sea salt and the togarashi powder, then spoon over the green chili and olive oil dressing.

Dry off the finely sliced radishes, season with salt and olive oil and place over the scallops.

Finish with the picked flowers.