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Scallop Seviche

Ingredients
  

  • 1/2 lb. large sea scallops
  • 1 lemon juiced
  • 1/4 cup extra virgin olive oil
  • salt & pepper to taste
  • 3 tbsp fresh basil minced

Instructions
 

  • Cut the scallops horizontally into 1/8 inch thick slices; divide among four plates.
  • Drizzle a quarter of the lemon juice and olive oil over the scallops on each plate, then sprinkle with a little salt and pepper.
  • Top with basil and let rest for 5 minutes, then serve.