- 2 tablespoons canola oil
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon wasabi paste
- 1/2 teaspoon finely grated peeled fresh ginger
- Fleur de sel
- 6 large sea scallops, sliced crosswise 1/4 inch thick
- In a small bowl, whisk together the oil, lime juice, wasabi and ginger. Season the dressing with fleur de sel. Arrange the sliced scallop on small chilled plates and season lightly with fleur de sel. Drizzle the dressing on top and serve right away.