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Old 04-22-2008, 11:38 AM   #11
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Have you thought about preserved lemons, as in Morroccan cuisine? I think they were also known as Lemon Confit, but unlike a normal confit, they lemons are basically cured in salt and used as a garnish. I've never tried them, so I couldn't tell you what the flavor is like. A salty lemon might not work well with salty bacon.
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Old 04-22-2008, 11:53 AM   #12
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Quote:
Originally Posted by crono760 View Post
good ideas everyone. I agree with the bacon thing, it might be a bit much. I'm still a bit wary of leaving the skin/pith on, but I guess it's time for an experiment :-)

Mike
Again, use the smaller lemons with the thinner skin. There is very little pith. And the slices have to be VERY thin. Grilling or sauteeing these slices is a perfect idea as I did eat the lemon with the scallop. The cooking will help reduce the tartness - you MIGHT even consider sauteeing in a bit of bacon grease - that will give you that flavor in a milder form.
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