with Shaved Fennel and Olio Nuovo

The crudo, or raw concept for fish is something that I worked on with my partner Dave Pasternack at Esca. This dish is a variation on the first crudo dish we served at Esca, pared down a bit.



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.
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.