Wednesday, July 24

Scallop Tartare Wrapped with Salmon

7 oz scallops

3 oz smoked salmon, sliced into four thin slices

½ oz each shallot and fresh dill, chopped

1 T. olive oil

Juice of 1 lime

Salt and Pepper

Baby lettuces

Remove the nerve of each scallop and chop into small dice. Mix with shallot, dill, lime juice (Chef Soulard rather sweetly called this "green lemon," in somewhat broken English), salt, pepper, and olive oil. Let marinate - this will "cook" the scallops, in the manner of ceviche - for at least a half hour but no more than two hours.

Split the scallops into four portions. Spoon each portion onto the center of a slice of smoked salmon. Roll. Serve plated with baby lettuces drizzled with olive oil and dill, and fresh edible flower petals, if you happen to have some.