Scallop Carpaccio with Greek Lemon Oil

INGREDIENTS

6 scallops

1 lime

2 TSP Buona Cucina Greek Lemon Infused Oil

1 TSP salt

1/4 cup chopped hazelnuts

Bunch chives, chopped

2-3 pinches Buona Cucina Calabrian hot pepper flakes

DIRECTIONS

Using a paring knife, thinly slice raw scallops and arrange scallops onto plate in a single layer

Squeeze juice from lime over scallops

Add salt over scallops evenly

Wait five minutes

Add Greek Lemon EVOO, chives, hazelnuts, & dried pepper flakes over top of carpaccio and serve

Makes 8 Servings

Recipe by Chef Brianna Lyle