- Appetizer
- Shellfish
- Italian
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
- 8 oz
very fresh dry-packed sea scallops (sushi-grade), about 6 large, side muscle removed, chilled
- 1
navel or blood orange
- 1/2
small fennel bulb, trimmed, fronds reserved
- 3 tbsp
extra-virgin olive oil, the best you have
- 1/2 tsp
red chili flakes
- 1 tsp
lemon juice, freshly squeezed
flaky sea salt, to taste
black pepper, freshly ground, to taste (optional)
- Dairy-free
- Gluten-free
- Pescatarian
Not checked: very fresh dry-packed sea scallops (sushi-grade), about 6 large, navel or blood orange.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the scallops on a plate in the freezer for 10–15 minutes. Firming them up makes them much easier to slice thinly. Meanwhile, chill 4 small serving plates in the fridge.
15 min, hands-off
- 8 oz very fresh dry-packed sea scallops (sushi-grade), about 6 large
- Step 2
Make the chili oil: warm the olive oil and chili flakes in a small saucepan over low heat just until the oil shimmers and the flakes sizzle faintly, about 2 minutes. Do not let it brown. Take it off the heat and let it cool to room temperature.
5 min
- 3 tbsp extra-virgin olive oil
- 1/2 tsp red chili flakes
- Step 3
Finely grate about 1/2 tsp zest from the orange and set aside. Cut the orange in half and squeeze 2 tbsp of juice into a small bowl; stir in the lemon juice.
3 min
- 1 navel or blood orange
- 1 tsp lemon juice
- Step 4
Shave the fennel as thinly as you can, on a mandoline or with a sharp knife, and drop it into a bowl of ice water for 5 minutes to crisp. Drain well and pat dry. Chop a tablespoon of the reserved fronds.
8 min
- 1/2 small fennel bulb
- Step 5
Take the scallops from the freezer and lay each one flat on the board. With your sharpest knife, slice each across into 3 or 4 thin coins. Arrange them in a single layer, barely overlapping, on the chilled plates.
5 min
- 8 oz very fresh dry-packed sea scallops (sushi-grade), about 6 large
- Step 6
Spoon the orange-lemon juice over the scallops and let them sit for 2 minutes. Scatter the shaved fennel over and around, then spoon the chili oil over everything, making sure some flakes land on each plate.
3 min
- 1 navel or blood orange
- 1/2 small fennel bulb
- 3 tbsp extra-virgin olive oil
- 1/2 tsp red chili flakes
- 1 tsp lemon juice
- Step 7
Finish with the orange zest, the chopped fennel fronds, a good pinch of flaky salt and a grind of pepper. Serve right away, while it's cold.
- 1 navel or blood orange
- 1/2 small fennel bulb
- flaky sea salt
- black pepper
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026