Missy Robbins, Spiaggia, Chicago
Yield: 4 servings.
4 oz. Nantucket Bay Scallops
4 tsp. extra virgin olive oil
4 tsp. lemon juice
1/2 tsp. sea salt
1 spring fresh thyme
Split scallops evenly between 4 small bowls. Sprinkle 1/8 tsp. of salt on each portion. Follow by dressing each portion of scallops with 1 tsp. extra virgin olive oil and 1 tsp. freshly squeezed lemon juice. Remove leaves from the stem of the thyme and sprinkle 8-10 leaves over the scallops.
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