Difficulty: 1 (Very easy)
As a seasoned chef working with premium seafood, I recommend asking your fishmonger to shuck the scallops and extract the tender meat (the 'nuts').
Rinse them under cold water and pat dry. Thinly slice each scallop into three or four even pieces.
Divide the slices among 4 chilled plates and generously drizzle with fruity olive oil. Rinse the combawas, then finely grate their zest over the scallops. Refrigerate for 30 minutes to allow the flavors to meld beautifully.
Enjoy with crisp toast and a vibrant salad of lemongrass-dressed mesclun, baby spinach, and purslane for a refreshing contrast.
Chef Hubert's culinary ideas
