Scallop Carpaccio

• 4 scallops large, tendon removed
• 1 teaspoon jalapeno chilies seeded and finely chopped
• 1 cup tomatoes concasse
• 1 tablespoon fresh mint finely julienned
• 1 tablespoon cilantro finely julienned
• 6 tablespoons extra-virgin olive oil
• 1 lime juice only
• 1 lemon juice only
• oil Cilantro, to garnish

1. Cut each scallop horizontally into 4 thin slices. Place sliced scallops on individual plates. Cover with plastic wrap and refrigerate until ready to serve.
2. To serve, remove the plastic wrap from the plates. Drizzle 1 1/2 tablespoons oil on each plate, making sure that each scallop is coated. Drizzle a little cilantro oil over scallops. Season with salt and freshly ground white pepper. Sprinkle a little of each of the jalapeno, tomato, mint and cilantro over each scallop. Sprinkle with lemon and lime juice and serve immediately.

jalapeno chilies, tomatoes concasse, cilantro, extravirgin olive oil, lime juice only, lemon juice only, oil cilantro

Taken from www.yummly.com/recipe/Scallop-Carpaccio-1669328 (may not work)