Author: Blake Ellis
Servings: 2
Prep Time: 30mins

This scallop crudo is built around contrast: sweet, pristine scallops, bright passionfruit acidity, and the fresh crunch of baby fennel, all brought into focus with a confident crack of aromatic Pep. There’s no cooking involved—just careful slicing, light seasoning, and a dressing that knows when to stay in the background.

INGREDIENTS:

• 4 large sashimi-grade scallops, cleaned
• 6–8 passionfruit
• 100 ml neutral oil (approx.)
• Dash of verjus
• ¼ tsp Dijon mustard
• Good salt, to taste
• Dash of soy sauce
• 1 baby fennel (bulb + fronds)Lemon, for the ice bath
• Freshly cracked Pep black pepper

METHOD

 

1. Scoop the pulp from the passionfruit into a sieve set over a bowl. Stir and press to extract the juice, discarding the seeds.

2. Add the passionfruit juice to a blender with the verjus and Dijon mustard. Blitz briefly, then slowly stream in the neutral oil until the dressing emulsifies and is just thick enough to coat the back of a spoon.

3. Season the dressing with a generous pinch of salt and a dash of soy sauce. Set aside.

4. Remove and reserve the fennel fronds under a damp paper towel. Slice the fennel bulb lengthways into very thin slices (about 1–2 mm) using a mandolin or sharp knife. Transfer to iced water with a squeeze of lemon juice to keep crisp.

5. Slice the scallops horizontally into even discs. Lay them flat on a clean board.

6. Season the scallops lightly with salt and a generous crack of Pep black pepper.

7. Arrange the scallop slices on a chilled plate, close together but not overlapping.

8. Spoon the passionfruit dressing gently between the scallops, keeping the liquid level just below the top of the scallops.

9. Drain and scatter the fennel slices over the dish, then finish with fennel fronds.

10. Serve immediately.