Mike Wilson's Scallop Carpaccio
By Chef Michael Wilson

Serves 4


1. Slice the scallops very thinly. You should get about 6-8 slices per scallop.
2. Arrange the slices in an overlapping circle on a plate.
3. Squeeze fresh lemon juice over.
4. Drizzle liberally with Paradiso extra virgin olive oil, about 2 Tablespoons per plate.
5. Sprinkle with sea salt.

Note: Ingredients of superb quality are crucial to this light, refreshing salad.