Appetizer

Scallop & Bottarga Crostini with Fennel Foam

Name: Scallop & Bottarga Crostini with Fennel Foam
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2 servings
Ingredients: 2 large sushi-grade diver scallops (4 oz total); 3 oz ciabatta bread, sliced ½-inch thick; 2 tbsp bottarga (mullet roe), finely grated; ¼ cup crème fraîche; ¼ cup whole milk; ¼ fennel bulb, sliced thin; 1 tbsp unsalted butter; 1 tbsp Pernod or anise liqueur (optional); Sea salt flakes; Cracked white pepper; 2 tsp extra virgin olive oil; Microgreens or fennel frond for garnish

Paper-thin slivers of raw diver scallop arranged on toasted ciabatta, crowned with a delicate mousse of bottarga (Italian mullet roe) mixed with crème fraîche, and topped with an ethereal fennel foam that dissolves on the palate, releasing anise perfume and finishing with a whisper of Maldon salt.

369calper serving 16gprotein 28gcarbs 22gfat 15min prep 8min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this