The fresh scallops are wonderfully sweet and taste like the sea. The sweetness matches well with the zing of lemon zest and white pepper. This ceviche is so easy to prepare. A great starter to any nice meal at home. Happy cooking ^.^~
5 raw scallops
3 teaspoons good olive oil
6 leaves mint plus 2 top snips for garnish
1/2 teaspoon lemon zest
A small pinch of white pepper
Juice of half a lemon
Clean the scallops and reserve the edible muscles. Place a knife underneath the muscle and scraping across the bottom shell. Remove the top shell, take away all the inedible innards. Slice the scallops thinly across the top into 1 to 1 1/2 mm thickness.
Roll the mint leaves together and cut into chiffonade (long and thin strips).
In a small mixing bowl, mix together the olive oil, lemon juice, mint chiffonade, lemon zest, white pepper and sea salt.
Mix the scallops and coat well with the citrusy dressing. Plate and enjoy.