Scallop Carpaccio

Ingredients:
1/2 pound      scallops (1/2 Dozen Medium to Large size)
  1 unit       Lemon
  2 tablespoon Olive oil
  1 unit       radish (Sliced thinly)
  2 bunch      Micro Green (Small bunch-your choice)
  3 unit       Asparagus (Tips from 3 Asparagus)

Instructions:

	
		Cut each scallop crosswise (as in video) about 1/4 centimeter
	
		Place each side on two or four separate plates
	
		Spread asparagus tips down side of plate
	
		Garnish with a few slices of radish
	
		Garnish with a few micro greens
	
		Drizzle good Olive oil all over
	
		Squeeze lemon all over
	
		Sprinkle with sea salt
	
		Zesting of lemon rind all over



Description:
Chef Chris Aerni from the Rossmount Inn, St. Andrews, New Brunswick, makes me this simple, decadent Scallop Carpaccio. A part of our Off the Beaten Palate shoot.


Notes: