RAW SCALLOPS WITH MARINATED LEMON, POPPY SEEDS AND MOSTO COTTO
Place cleaned scallops and marinated lemons in a large bowl. Add the poppy seeds, lemon juice, and olive oil and toss well.
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.
2 tablespoons granulated sugar
1 tablespoons Kosher salt
1 pinch pinch Ground Chili Flakes
Extra virgin olive oil
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.
Shock the lemons in ice water and then slice very thin. Combine all ingredients together and pour over the lemon slices let marinate for 30 minutes and they are ready.