Chef Amanda Freitag, formerly of Gusto – New York, NY
Yield: 4 Servings
4 U-10 diver scallops
1 head fresh fennel
1 lemon, juiced
Salt
2 Tablespoons extra virgin olive oil
Remove muscle from the side of the scallop and reserve scallop in a container on ice. Cut the bulb of fennel in half and remove the core. Using a Japanese mandolin, thinly slice the fennel cut side down and place into a mixing bowl. Toss the fennel with lemon juice and salt. Place the seasoned fennel in a line on serving plate. Slice each scallop into 4 very thin slices and place on top of the fennel. Drizzle with olive oil and season with a small amount of salt.