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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.
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Use the freshest, best dry sea scallops you can find, from a trusted local fishmonger if possible ??
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