Active Time
N/A
Total Time
15 MIN
Yield
Serves : 6
© Con Poulos

How to Make It

Step

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.

Notes

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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