- 1/2 pound Nantucket Bay scallops
- 1/2 lemon, juiced
- Pinch coarse sea salt
- 2 turns fresh black pepper
- 4 tablespoons extra-virgin olive oil, from Ocane, preferably
- 2 sprigs fresh cleaned chervil
Combine all of the ingredients in a bowl and mix well. Divide into 4 bowls and top with chervil leaves. Serve immediately well chilled.