This amazingly simple and elegant recipe from chef Eric Ripert features thin slices of raw sea scallops topped with a drizzle of extra-virgin olive oil, fresh lemon juice and a dusting of mildly spicy red pepper. Buy the freshest, highest-quality scallops you can find: The success of the recipe depends on it.
Slideshow: More Recipes by Eric Ripert
6 large sea scallops, sliced crosswise 1/4 inch thick
Extra-virgin olive oil, for drizzling
Fresh lemon juice, for drizzling
Fleur de sel, for sprinkling
Piment d’Espelette, for sprinkling (see Note)
How to Make It
Arrange the sliced scallops on chilled small plates. Drizzle olive oil and lemon juice on top and season with fleur de sel and piment d’Espelette. Serve right away.
Piment d’Espelette, a mildly spicy red pepper powder from Basque Country, is available at specialty food shops and lepicerie.com.
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