Description :

Shuck the scallops and discard the flat top. Detach the scallops from the shells, gently scrapping between the shell and the muscle with a small spoon. Gently rinse under cold water to remove the membranes and sandy parts. Drain and dry with paper towels. Thoroughly scrub and wash 4 scallops’ shells. Dry and set aside. In a mixing bowl, combine the spice blend, tomato powder, olive oil and lime juice. Season to taste with salt and pepper, and set aside. Cut the scallops crosswise into thin slices. Divide the tomato & lemon with almond recipe among the 4 cleaned shells (if using shelled scallops, use serving plates). Spread into a thin layer and arrange the scallop slices on top. Season with salt and pepper, and drizzle with the olive oil mixture. Marinate for 5 minutes at room temperature. Serve with mini-crostini with olive oil or toasted slices of country bread. Note: you can use sea urchin with saffron instead of the tomato & lemon with almond recipe.