This dish looks like something from a four-star restaurant. Jade strands of
,a Japanese seaweed salad that you can buy packaged from an Asian market, form a dramatic backdrop for gossamer slices of raw scallops. Buy the biggest scallops you can find and use only“dry” scallops, rather than the usual chemically dipped and waterlogged specimens; their surface should be matte, not shiny.
cup olive oil1 lemon, zested and halved1 cup
(seaweed salad)4 or 5 huge sea scallops, about 10 ounces total
Put the oil in a small pitcher. Stir in the lemon zest; add a large pinch of salt. On eachof 4 large plates, scatter
cup seaweed salad to cover the entire interior of the plate in wisps. Slice the scallops paper-thin horizontally to form large circles. Squeeze a littlelemon juice on the salad. Arrange the scallop slices over the salad, leaving spacesbetween them. Sprinkle with coarse sea salt. Drizzle with the lemon oil.