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Scallop Crudo with Fennel, Orange and Pinenuts


For Tomato Orange Emulsion

1 cup yellow tomatoes, any size

¼ cup orange juice

Olive oil as needed

For Marinade

⅛ teaspoon pickled red onion

1 pinch minced chives

1 pinch chopped parsley

⅛ teaspoon pine nuts

Zest of 1 lemon

½ clove toasted garlic, microplaned

Olive oil as needed

For Scallop Crudo

10 scallops, diced medium

Maldon sea salt

Chili oil

2 orange supremes, cut into thirds

2 lemon supremes, cut in half

½ fennel bulb, shaved thinly and lightly dressed with lemon juice

Micro fennel for garnish


1. For tomato orange emulsion, purée the tomatoes and orange juice in a blender or with an immersion blender, then emulsify by whisking in olive oil. Pass through a chinois and reserve. 2. For marinade, mix all ingredients except oil in a bowl. Whisk in olive oil until marinade is thick. 3. In a chilled bowl, toss the scallops with a tablespoon of marinade (just enough to coat), season with salt and chili oil, then add a little of the tomato orange emulsion and mix until creamy. Add the citrus segments. 4. To serve, place the mixed scallops in a line on a plate. Add shaved fennel and top with micro fennel.
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