Once you find scallops that are almost definitely not inhabited by helminths, your task is pretty much done. That’s why this recipe isn’t much of a recipe. As anyone who ignores the mignonette that comes with freshly shucked oysters understands, tasty raw bivalve adductor muscles need little adornment. Scallops are so rich and sweet, however, that I like to eat them with something acidic. While a little fat is also nice to make the flavor stick around longer, you could totally swap the dressing for a squeeze of lemon. Oh, and make sure the scallops are cold. They taste good cold.
- Combine the olive oil, lemon juice, and a pinch of the salt in a small container with a lid and shake hard for a few seconds.
- Cut the scallops so they look nice—maybe in ½-inch-or-so cubes or thinnish round slices—and put them on a plate. Sprinkle on a pinch of salt.
- Wash and rewash your hands, then ask yourself how soap works anyway and why you are so worried about raw scallop residue on your hands if you’re about to eat raw scallops.
- Spoon on just a bit of the lemon dressing in little droplets, as if you were a chef at one of those restaurants that drive you crazy because you really like sauce. It’s important here, however, not to add too much. Then you’ll taste dressing, not scallop. And you will have risked your life for nothing.
JJ Goode helps great chefs write cookbooks.