The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

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.

Print Recipe