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
Piment d’Espelette, a mildly spicy red pepper powder from Basque Country, is available at specialty food shops and lepicerie.com.