Recipe, Meyer Lemon Relish, do I peel the lemons?
I'm making this recipe for Meyer Lemon Relish with Seared Scallops & Prosciutto.
Do you think the lemons should be peeled? Or do you chop them up. peel and all?
Lemons are bitter even with the peel removed; I read the recipe and can't imagine someone wanting to eat a chopped up unpeeled lemon without it being at least blanched and some sweetener added. I would peel the lemon and remove as much pith as I could. Definately not something I would make but am interested to know how that tastes.
I haven't made the recipe you posted but I do make the meyer lemon and green olive relish in Suzanne Goin's book when I have meyer lemons on my tree. I never peel them for this. It's quite delicious. Used my last meyer lemon last weekend..sniff sniff...won't be making this again until the next crop later this year.
The meyer lemon and green olive relish sounds good, too. Thanks for mentioning it.
My relish was very good, I could see making it either way, with the pith and peel or just with the zest as I did.
The relish was a little bit overpowering for the scallops. I think next time I'd switch to grilled shrimp instead.