Scallop Crudo with Lemon and Piment d'Espelette

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