Scallop Crudo with Fennel, Capers and Mint

Place scallops on a cold plate and refrigerate while you prep everything else — they want to stay chilled until the very last second.

Using a sharp thin knife, slice each scallop horizontally into 3-4 coins. If the side muscle (the little tough strip) is still attached, pull it off and discard. Arrange slices in a single layer on a chilled serving plate, cover with plastic wrap and return to the fridge.

Trim the fennel: cut off the fronds and save them for garnish, then slice the bulb paper-thin on a mandoline or with a steady hand and sharp knife. Drop the shaved fennel into ice water for 5 minutes — it will crisp up and curl beautifully. Drain and pat dry on a clean kitchen towel.

In a small bowl, squeeze the entire lemon. Whisk in the olive oil, salt and black pepper until slightly emulsified. Taste — it should be bright and bracing, more acid than oil.

Take the scallops out of the fridge. Drape the drained fennel over and among the scallop slices. Scatter the capers and mint leaves on top.

Drizzle the lemon-olive oil dressing over everything, including the mint and capers. Grind one last pinch of black pepper over the top. Serve immediately, while the scallops are still glistening and cold.