Crudo Scallop Citron & Shaved Asparagus

From: Chef John Brandt-Lee, Avalon Restaurant, West Chester, PA and Avalon Pasta Bistro, Downingtown, PA. Yield: 6 servings.

6 U-10 Dry Packed Fresh Sea Scallops

3 Tbsp. lemon juice

3 Tbsp. olive oil

1 Tbsp. champagne vinegar

1 small shallot, diced

⅛ cup fresh parsley leaves,

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