Sea scallops with fennel and pear

A quick and easy carpaccio that takes advantage of the best the season has to offer.

Start by cleaning the scallops of all chewy and sinewy tissue.

Even though you can use any kind, I prefer Garra de Leon (Lion's Paw) or Callo de Hacha.

With a SHARP knife slice them in 5mm thick rounds and gently pound the slices with the side of the blade or a weighty object.

Prepare the dressing by mixing a few crushed toasted fennel seeds, S&P,lemon juice and the best olive oil.

In the dressing mix 2 measure of finely sliced fennel and 1 part of finely sliced pear( any kind...), peeled and cored.

Arrange the scallops on an cold plate and top them with the dressed fennel and pear and more dressing.

Garnish with some fennel tops or, if you have a kitchen garden, some fennel and peppers microgreens, as in the picture.

Get a good Fumee Blanc or any other flowery but crisp white wine and , really, enjoy!