Scallop Tartare With Fennel and Aglio e Peperoncino
Raw diver scallops, sliced into delicate coins, dressed with good olive oil and bright orange, and finished with a generous spoonful of Carbone Chili Crisp. No cooking, just five minutes – simple, but hardly shy.
Ingredients
- 12 ea. large dry-packed diver scallops, sushi-grade
- 3 tablespoons Carbone Aglio e Peperoncino Chili Crisp 6oz-2PK
- 2 tablespoons extra virgin olive oil, the best you have
- 1 ea. small orange or clementine, zest and juice
- 1 ea. lemon, zest and juice
- 2 teaspoons flaky sea salt, divided
- 12 leaves small basil and mint
- 1 Bulb fennel, shaved paper-thin (Optional)
Instructions
Shave the fennel bulb paper-thin and soak in ice water for crispness, then drain well.
Chill a wide, flat serving plate in the freezer for 15 minutes. Keep the scallops on ice, wrapped, until the moment you slice.
Pull off the small tough side muscle from each scallop (if it's still attached) and pat them completely dry.
Lay each scallop flat and slice horizontally into three coins, about 1/4 inch thick. One clean pull per slice with a sharp knife, no sawing. Place the coins in a small bowl.
In the bowl, add the olive oil, the citrus juice and zest, and 1/2 the salt to the scallops. Toss gently.
Plate the scallop coins, then top with the prepared fennel and the chili oil.
Spoon the Aglio e Peperoncino Chili Crisp onto each coin, keeping the solids on top. Finish with remaining flaky salt, and the basil and mint. Serve immediately.
FeaturingCarbone Aglio e Peperoncino Chili Crisp 6oz-2PK
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