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RAW SCALLOPS WITH MARINATED LEMON, POPPY SEEDS AND MOSTO COTTO
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| Serves 4
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20 or so Nantucket "bay" or Peconic "bay" scallops
1 cup sliced marinated lemons
2 teaspoons Poppy Seed
Juice of 1 lemon
1 tablespoons chopped chives
½ cup wild baby arugula
¼ cup best-quality Extra Virgin Olive Oil , plus more for drizzling
Mosto Cotto, for drizzling
1. Place cleaned scallops and marinated lemons in a large bowl. Add the
poppy seeds, lemon juice, and olive oil and toss well.
2. Remove the scallops and lemons from the olive oil mixture and place 4 or
5 of both lemons and scallops on each of four chilled dinner plates. Add the
chives and the arugula, toss again and divide the salad evenly among the
four plates. Drizzle the plate with olive oil and then just a bit of mosto
cotto on the plate.
Marinated Lemons
2 lemons
2 tablespoons granulated sugar
1 tablespoons Kosher salt
1 pinch pinch Ground Chili Flakes
Extra virgin olive oil
1. Bring a pot of water to a boil and place the lemons in for 45 seconds to
1 minute removing the waxy outer layer of the lemon.
2. Shock the lemons in ice water and then slice very thin.
3. Combine all ingredients together and pour over the lemon slices let
marinate for 30 minutes and they are ready.
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