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Diver Sea Scallop Crudo over Shaved Fennel
Chef Amanda Freitag, formerly of Gusto – New York, NY
Adapted by
December 2007

Yield: 4 Servings


  • 4 U-10 diver scallops
  • 1 head fresh fennel
  • 1 lemon, juiced
  • Salt
  • 2 Tablespoons extra virgin olive oil

Remove muscle from the side of the scallop and reserve scallop in a container on ice. Cut the bulb of fennel in half and remove the core. Using a Japanese mandolin, thinly slice the fennel cut side down and place into a mixing bowl. Toss the fennel with lemon juice and salt. Place the seasoned fennel in a line on serving plate. Slice each scallop into 4 very thin slices and place on top of the fennel. Drizzle with olive oil and season with a small amount of salt.

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