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 

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Eric Ripert
January 2014

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Credit: © Con Poulos

Recipe Summary test

total:
15 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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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