This is an appetizer that I do when scallops are fresh and in season. They are raw so be careful. You can substitute fresh fish but be careful always to use a trusted fish monger. Please no bottled juice; squeeze it – you want the best on this dish. So no cheap olive oil – you want extra virgin. I hope you like it.

4 large fresh sea scallops (from Crosby’s Crabs) cut really thin
1 tablespoon olive oil
1 lemon, juiced
1 lime, juiced
1 pinch floral salt (from The Fruitful Forest)
1 pinch red pepper flakes
Edible flowers
1 teaspoon capers
1/2 teaspoon fresh basil

With a very sharp knife cut scallops in 1/16 inch slices and fan on a plate; repeat with remaIning scallops.

Squeeze lemon and lime juice over scallops.

Sprinkle on salt and red pepper.

Add capers and flowers.

Drizzle olive oil.

Refrigerate for one hour.

Serve.