Serves 4
4 large, very fresh Peconic Sea Scallops (preferably freshly shucked)
½ fennel bulb, cored and very thinly sliced, fronds reserved for garnish
Juice of 1 lemon
¼ cup best-quality olio nuovo, plus more for drizzling.
Kosher salt and freshly ground black pepper, to taste
2 tablespoons finely chopped flat-leaf parsley
1. Slice the scallops horizontally as thin as possible and place in a large bowl with the fennel. Add the lemon juice, olive oil, salt and pepper and toss well.
2. Remove the scallops and place 4 or 5 slices on each of four chilled dinner plates. (if you like, arrange the crudo in a large scallop shell, as shown in the photo). Add the parsley to the fennel, toss again, and divide the salad evenly among the four plates. Top each salad with a clean, beautiful fennel frond, drizzle each plate with a little more olive oil, and serve immediately.
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