Scallop Carpaccio

Ingredients:

• 12 fresh sea scallops
• 1 lemon
• 1/4 cup olive oil
• 1 tablespoon balsamic vinegar
• 1/4 cup chopped fresh herbs (such as parsley, chives, and dill)
• 1/4 cup thinly sliced red onion
• Salt and pepper to taste
• Arugula for serving
• Shaved parmesan cheese for serving

Instructions:

1. Using a sharp knife, slice the scallops into very thin rounds. Place them in a single layer on a large plate.
2. Squeeze the juice from one lemon over the scallops. Drizzle with olive oil and balsamic vinegar.
3. Top with chopped herbs and sliced red onion. Season with salt and pepper to taste.
4. Cover the plate with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. When ready to serve, arrange arugula on a large serving platter. Remove the plastic wrap from the scallops and carefully arrange them on top of the arugula.
6. Garnish with shaved parmesan cheese and additional herbs, if desired.
7. Serve immediately and enjoy your delicious Scallop Carpaccio!