Ingredients

• 1/2 pound Nantucket Bay scallops
• 1/2 lemon, juiced
• Pinch coarse sea salt
• 2 turns fresh black pepper
• 4 tablespoons extra-virgin olive oil, from Ocane, preferably
• 2 sprigs fresh cleaned chervil

Browse by ingredient

Instructions

1. Combine all of the ingredients in a bowl and mix well. Divide into 4 bowls and top with chervil leaves. Serve immediately well chilled.