Seared Scallop and Fennel Bites with Lemon Oil and Mint

Cross Contamination

• Scallops are raw mollusks. Use dedicated cutting boards, utensils, and plates. Clean all surfaces with hot soapy water after contact. Never allow scallop contact with ready-to-eat foods.

Cooking Temperature

• Cast iron must reach smoking point before adding scallops. Scallops must be cooked to opaque throughout with no translucent center. Undercooked mollusks pose serious infection risk.

High Risk Population

• Pregnant women, elderly, children under 5, and immunocompromised individuals face heightened risk from mollusk-borne pathogens. Scallops must be fully cooked before service to these groups.

Storage

• Unused raw scallops must be refrigerated at 40°F or below and consumed within 1-2 days. Lemon oil mixture should be refrigerated if not used immediately. Perishables cannot sit at room temperature for more than 2 hours.

Allergen Warning

• Scallops (mollusks) must be clearly labeled when serving. Ask about mollusk allergies before preparation. Even trace contamination from shared equipment can trigger reaction.

Handling

• Excessive moisture prevents browning and creates steaming instead of searing. Pat scallops completely dry twice as directed. Ensure scallops are at refrigerator temperature but surface is dry before hitting the hot pan.

Shelf Life

• This dish contains no preservatives and features delicate protein. Serve immediately after cooking. Leftover scallops will degrade rapidly and should not be reheated—discard if not consumed within 2 hours of cooking.