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!

Heirloom tomato and onion salad with Parmigiano & herbs granola

This little salad is a jewel.

Making the "granola" is worth the extra time since it's very good, distinctive and keeps very well.

Let's start with the granola then.

In a large bowl mix 3 measures unsweetened puffed rice (I make my own, but that will be the subject of a future post),1/2 measure pumpkin seeds, 1/2 measure sunflower seeds, chopped bacon, pancetta or prosciutto, fresh thyme and a little rosemary, a good sprinkle of Parmigiano, S&P and a big splash of good olive oil.

Mix everything well, spread on a baking sheet, just like making regular granola and bake in a medium hot oven, stirring a couple of times , until nicely golden.

The salad is basic: arrange a bed of arugula, mizuna or other greens you like; on top lay wedges of different varieties of heirloom tomatoes and on  top of this thinly sliced purple onion tossed with balsamic vinegar, extra virgin olive oil, S&P, some fennel seeds if you have it or cumin seeds.

That's it, simple as that!  A great side for a BBQ'd steak or fish.

Buon appetito.