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/FishTalesLinks from the video:Beetroot and Feta Burgers | http://jamieol.com/ARDPUfMore Food Tube videos | http://jamieol.com/J6vwlDFor more nutrition info, click here: http://jamieol.com/D3JimMJamie Oliver's Food Tube | http://jamieol.com/M2xkcFSubscribe to Food Tube | http://jamieol.com/kLO4XoTwitter: http://jamieol.com/wY1ZTBJamie's Recipes App | http://jamieol.com/E0TVBdTumblr: http://jamieol.com/6BR1lTFacebook | http://jamieol.com/sZmG6SMore great recipes | http://www.jamieoliver.com#FOODTUBEx