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Scallop Crudo with Pear and Fennel Slaw

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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

Author: wildcatch
Scallop Crudo
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Ingredients

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Pear and Fennel Slaw

Seasoning Blend

Instructions

  1. Pear and Fennel Slaw

    Mix all ingredients and let stand for at least 45 mins.

  1. Seasoning blend

    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.

  1. Putting it all together

    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.

Keywords: scallops, appetizer
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