At first glance, this may look like another caprese salad, but it’s actually a sea scallop crudo! Just slice them in half or thirds and pair with tomatoes. Douse with extra virgin olive oil (use your best) and a little squeeze of lemon. Top with homegrown pea shoots and some baby scallions (or substitute with chives). Sprinkle with some sea salt + grains of paradise, which imparts a warming citrusy-black peppery kick.
Use the freshest, best dry sea scallops you can find, from a trusted local fishmonger if possible 🙌🏼