2 cup fennel, thinly shaved
2 tablespoons lemon juice
1 tablespoon olive oil
Kosher salt to season
1 cup fresh cherries, pitted and halved
1⁄2 cup pancetta, diced small
1 tablespoon summer savory, finely chopped
2 tablespoons shallot, minced
1⁄2 teaspoon chili flakes
3 tablespoons rice wine vinegar
4 tablespoons ground coriander
4 tablespoons canola oil
6 U10 or U12 scallops
1 lime for zesting
Fleur de sel for finishing
This is a quick appetizer that can calm the crowd leading up to a pizza party and takes advantage of the heating up period while getting the oven to the desired pizza cooking temperature.
Prepare oven according to Mugnaini’s Pizza Oven Environment, 650 – 750˚F
Clean the side muscle off the scallops and season lightly with kosher salt on both sides. Place the scallops on a towel to stay dry and keep cold.
Using a mandolin, thinly slice the fennel from the top of the bulb to the bottom. Toss the fennel with the lemon juice,olive oil, and season with kosher salt. Keep the fennel and cherries cold until ready to serve.
In a large sauté pan heat up until very hot, add the diced pancetta, you want to render and crisp up the pancetta quickly. When the pancetta is crisp remove from oven and let cool for 3 minutes. Add the savory, shallot, chili flakes, rice wine vinegar and stir, place in a bowl and keep warm.
Set pan into the oven to preheat. Sprinkle the ground coriander onto a plate and lightly dip the scallops into the coriander on one side only. Pull pan towards mouth of oven and drizzle in the canola oil. Let the oil heat for a few seconds, and then set the scallops into the pan. Slide the pan back into the oven and cook 3 – 4 minutes until you can see the sides getting golden brown. Turn the scallops over for a few more seconds to warm the other side. Remove from pan.
Zest with lime and season scallops lightly with fleur de sel. Spoon the pancetta vinaigrette over the scallops and top with the shaved fennel and cherries.