Mike Wilson's Scallop Carpaccio By Chef Michael Wilson
Ingredients
Serves 4
Preparation 1. Slice the scallops very thinly. You should get about 6-8 slices per scallop. 2. Arrange the slices in an overlapping circle on a plate. 3. Squeeze fresh lemon juice over. 4. Drizzle liberally with Paradiso extra virgin olive oil, about 2 Tablespoons per plate. 5. Sprinkle with sea salt. -------------------------------------------------------------------- Note: Ingredients of superb quality are crucial to this light, refreshing salad. |