Scallop Crudo

Serves 16

1 lb. sushi-grade scallops, thinly sliced
5 Tbsp. lemon dressing (see below)
3 Tbsp. Meyer lemon segments,
finely diced
sea salt, pinch
minced chives, pinch
chopped tarragon, pinch

Arrange thinly sliced scallops on a platter. Season lightly with sea salt. Drizzle on lemon dressing. Sprinkle herbs onto the scallops and finish with the Meyer lemon pieces.

provided by David DiGregorio, executive chef of Osteria Via Stato
www.midwesthomemag.com