My Scallop Crudo

There are recipes I return to time and time again when I am hosting one of my many multi-course dinner parties. Scallop Crudo is definitely high on my list of go-to's - and with good reason. It is incredibly easy to make and it's always a crowd pleaser.

There are caveats though: Buy the freshest scallops you can find and don't cheap out on the olive oil. Great olive oil isn't optional here. It is a must. If you don't enjoy tasting a spoonful of the stuff that you have in your pantry, you need to up your olive oil game before attempting this dish. Trust me. Totally worth it!

Scallop Crudo
(Serves 6 as a first course)

1 lb fresh sea scallops
1/2 lemon
1/4 cup exceptionally good olive oil
3/4 tsp Maldon sea salt
1/4 cup pine nuts, toasted
Fresh chives

Slice raw scallops into two or three thin coins each. Place them on a big platter or individual plates. Squeeze a little lemon juice over and then drizzle olive oil. Sprinkle the crunchy sea salt granules and the nuts on top. Snip a few bits of fresh chive over it all to finish it off.