ItalianEasy · Cold
Scallop Crudo with Fennel and Mint
Thinly sliced scallops over shaved fennel with a bright lemon-mint oil, finished with coarse salt and white pepper. A dish that lets the sea speak.
Prep
15 min
Cook
5 min
Total
20 min
Method
1
2
Trim the fennel bulb, reserving a few delicate fronds. Slice the bulb on a mandoline or sharp knife as thin as paper. Toss with a small squeeze of lemon juice to prevent browning.
3
4
Arrange the shaved fennel across 4 cold plates, overlapping slightly. Lay the scallop rounds over the fennel in a loose spiral. Drizzle the cooled mint oil generously over everything. Season with coarse salt and white pepper. Scatter a few fennel fronds on top. Serve immediately.
B
Nutri-Score
Good balance
A–E · lower is better · score 0
Calories
226
per serving
High in protein · 18gLow sugar · 2gLow saturated fat · 2g
Protein
18g
Carbs
7g
Fat
15g
Sat. fat
2g
Fiber
3g
Sugar
2g
Sodium
845mg
Dairy FreeGluten FreeLow CarbMediterraneanPescatarianAnti InflammatoryDiabetesHeart HealthyLow InflammatoryHigh ProteinOmega 3 Rich
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Flavor Profile
5
Umami
5
Sweet
4
Salty
3
Sour
1
Bitter
0
Spicy
Textures
CrispTender
Aromas
AniseCitrusGrassyHerbal
Kitchen Equipment
Primary Tool
Small PanSafety & Storage
High Risk Population
This dish is served raw (crudo). Raw mollusks pose significant risk to pregnant women, elderly individuals, young children, and immunocompromised persons. These groups should avoid this dish entirely.
Cross Contamination
Raw scallops must not contact any other ingredients during prep. Use separate cutting boards, plates, and utensils. Sanitize all surfaces and tools that touch raw seafood before using for other components.
Handling
Keep scallops refrigerated on a cold plate until serving. Minimize time at room temperature. Serve immediately after assembly—do not let the finished dish sit for more than a few minutes.
Warm the mint oil only until it shimmers—do not let it reach frying temperature. Excessively hot oil poured over raw scallops could affect texture and create uneven temperature distribution in the finished dish.
Allergen Warning
This dish contains mollusks (scallops). Ensure no cross-contact with other dishes during plating and service. Clearly label if serving as part of a larger menu.
Storage
If scallops are not used immediately, store on ice at 32-34°F. Consume within 24 hours of purchase. Discard any scallops with off-odors, slimy texture, or discoloration before preparation.
Shellstock Identification
Raw mollusks served as crudo require shellstock identification tags that display the harvest date, harvest location, and processor ID. These tags must remain attached to the scallops until service to enable traceability in case of contamination. Obtain scallops from a reputable supplier who provides proper shellstock tags. If tags are not available, do not serve the scallops raw.
Pro Tips
Technique
Slice your scallops when they're properly cold, almost frozen at the edges. It firms them up so you get those clean, translucent rounds instead of the meat tearing. A sharp knife matters more than skill here.
Substitution
If you can't find small fresh scallops, use the largest ones you can find and slice them thinner—into 5 or 6 rounds each. The mint oil can stand in for the lemon zest entirely if your fennel is particularly sweet.
From the chef
In Galicia we say the sea has a voice, if you know how to listen. This crudo is my way of proving it—raw scallops so fresh they taste of cold water, dressed simply so nothing drowns out that whisper of brine. My grandmother would have called it too simple, but she always trusted the Atlantic.
TagsNo CookRawCrudoPescatarianGluten FreeQuickElegantSummerLight
AllergensMollusks
Source: generated · June 13, 2026