Scallop Crudo with Lemon and Piment d'Espelette

• 6 large sea scallops, sliced crosswise 1/4 inch thick
• Extra-virgin olive oil, for drizzling
• Fresh lemon juice, for drizzling
• Fleur de sel, for sprinkling
• Piment dEspelette, for sprinkling (see Note)

1. Arrange the sliced scallops on chilled small plates.
2. Drizzle olive oil and lemon juice on top and season with fleur de sel and piment dEspelette.
3. Serve right away.

extravirgin olive oil, lemon juice, piment

Taken from www.foodandwine.com/recipes/scallop-crudo-with-lemon-and-piment-despelette (may not work)