Scallop Carpaccio

Photo: flickr user stu_spivack

Ingredients

4 large scallops, tendon removed

1 teaspoon seeded and finely chopped jalapeno pepper

1 cup tomato concasse

1 tablespoon finely julienned fresh mint leaves

1 tablespoon finely julienned cilantro

6 tablespoons extra virgin olive oil

1 lime, juice only

1 lemon, juice only

Cilantro oil to garnish

Preparation

Cut each scallop horizontally into 4 thin slices. Place sliced scallops on individual plates. Cover with plastic wrap and refrigerate until ready to serve.

To serve, remove the plastic wrap from the plates. Drizzle 1 1/2 tablespoons oil on each plate, making sure that each scallop is coated. Drizzle a little cilantro oil over scallops. Season with salt and freshly ground white pepper. Sprinkle a little of each of the jalapeno, tomato, mint and cilantro over each scallop. Sprinkle with lemon and lime juice and serve immediately.