Scallop Crudo with Pear and Fennel Slaw
This recipe was created by our Chef Ambassador Chef Josh Gonneau. It's perfect for serving as an appetizer or as an addition to a light summer lunch/dinner. This recipe is good for 25-30 scallops
Pear and Fennel Slaw:
1 pear julienned (fine strips, thin as possible )
0.25 or 0.5 of bulb fennel
small amount red onion julienned
0.25 bunch fresh mint (torn) 5 tablespoons olive oil
2.5 tablespoon red wine vinegar
Salt and fresh ground pepper
Mix all ingredients and let stand for at least 45 mins.
2 tablespoon fennel
1 teaspoon turmeric
1 teaspoon coriander
3 bay leaf
0.25 teaspoon chilli flakes
Lightly toast spices together in a stainless pan until aromas released slightly (careful not to over toast). Once cooled blend in a spice grinder until fine.
Remove scallops from shells. Clean the shell, Wash and clean the scallop leaving just the white meat or "adductor". On ice or frozen rocks, place the scallop shells on top then slaw inside the shell. Place scallop on top and season with seasoning blend, sea salt, fresh cracked pepper and extra virgin olive oil. Garnish with microgreens, pea sprouts or baby cress.