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Scallop Crudo with Pear and Fennel Slaw

Scallop Crudo with a Pear Fennel Slaw by Chef Josh Gonneau
Scallop Crudo with a Pear Fennel Slaw by Chef Josh Gonneau


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.


Seasoning blend:

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.

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