Sea Scallop Carpaccio

BY CHEF JOHN ASH 

This is an easy first course and depends on getting the best, freshest and largest scallops possible. Specify to your fishmonger that you want dry pack or diver scallops. Dry-packed scallops are scallops that are shucked, packed and shipped on ice.

INGREDIENTS

1 large shallot, peeled and sliced thin crosswise

Flaky sea salt

1/4 c red wine vinegar

3/4 lb large sea scallops, side muscle removed and discarded (or fed to you cat!)

8 oz small cherry tomatoes, halved

Pinch of red pepper flakes

1 tbsp capers, drained

Handful of small basil leaves

1 large lime, halved

Fruity extra-virgin olive oil, for drizzling

INSTRUCTIONS

1. Put sliced shallots in a small bowl and sprinkle with 1/2 teaspoon salt. Add vinegar and mix gently, keeping shallots submerged. Leave at room temperature for at least 5 minutes. Remove and set aside. Remaining vinegar may be reserved for another use, such as salad dressing.

2. With a sharp knife, slice each scallop crosswise into very thin slices. Distribute slices among six chilled plates, laying them flat in a circular pattern. Arrange halved cherry tomatoes over each plate. Sprinkle scallop and tomatoes with salt, a little peperoncino, a few capers and some pickled shallot.

3. Garnish with torn or sliced basil leaves and some small basil leaves. Give each plate a squeeze of lime juice and a generous drizzle of olive oil. Serve immediately. Serves 4.