Sea Scallop Carpaccio

• 1 large shallot, peeled and sliced thin crosswise
• Flaky sea salt (such as Maldon) or kosher salt
• 1/4 cup red wine vinegar
• 3/4 pound large sea scallops
• 8 ounces small cherry tomatoes, halved
• Pinch of red pepper flakes (peperoncino)
• 1 tablespoon capers, rinsed
• Handful of basil leaves
• 1 large lime, halved
• Fruity extra-virgin olive oil, for drizzling

1. Put sliced shallots in a small bowl and sprinkle with 1/2 teaspoon salt.
2. Add vinegar and mix gently, keeping shallots submerged.
3. Leave at room temperature for 30 minutes.
4. (May be made 1 or 2 days in advance and refrigerated.)
5. Remaining vinegar may be reserved for another use, such as salad dressing.
6. With a sharp knife, slice each scallop crosswise into very thin slices.
7. Distribute slices among six chilled plates, laying them flat in a circular pattern.
8. Arrange halved cherry tomatoes over each plate.
9. Sprinkle scallop and tomatoes with salt, a little peperoncino, a few capers and some pickled shallot.
10. Garnish with torn or sliced basil leaves and some small basil leaves.
11. Give each plate a squeeze of lime juice and a generous drizzle of olive oil.
12. Serve immediately.

shallot, salt, red wine vinegar, scallops, cherry tomatoes, red pepper, capers, handful of basil leaves, lime, olive oil

Taken from cooking.nytimes.com/recipes/1016669 (may not work)