Citrus-Marinated Scallops with Radish & Black Caviar

• Gluten free
• Paleo

• Seafood

  • 2 tbsp Ossetra caviar, black
  • 8 Sea scallops, very fresh

• Produce

  • 1 tbsp Italian parsley
  • 2 Lemons
  • 2 Radishes, small

• Baking & Spices

  • 1 Sea salt and grounded white pepper

• Oils & Vinegars

  • 1/2 cup Olive oil

Found on artdefete.com

Ingredients

• 8 very fresh sea scallops, super fresh white, firm-fleshed
• ½ cup olive oil
• 2 lemons, juiced
• Sea salt and grounded white pepper
• 2 small radishes, thinly sliced
• 1 tablespoon Italian parsley, finely chopped
• 2 tablespoons black Ossetra caviar (optional)

Directions

• Cut the scallops into slices, 1/8 inch thick. Spread them in a single layer on a serving platter and season very lightly with sea salt, and grounded white pepper. Whisk together the olive oil and the lemon juice, and pour evenly over the scallops. Cover with plastic wrap, and refrigerate for 10 minutes. Thinly slice the radishes on the mandoline or with a sharp knife. To serves, layer the slices of radish over the scallops, sprinkle with parsley on top. Spoon a tiny little bit of black caviar on top of scallop slices, serve right away.