Scallop carpaccio with celery leaves

It's hot in Brittany at the moment so hot in fact that a very light lunch is called for. It's hard to beat scallop carpaccio. This is an ideal first course of simple fresh flavours and is classic seaside cuisine. The scallops are uncooked, so if ever there’s a time for sparkling freshness, this is it!

Ingredients

For each person
2-3 large scallops, white part only
Sea salt flakes and freshly ground black pepper
A squeeze of lemon
Extra-virgin olive oil
A small handful of celery leaves (from the centre ofa head of celery)
½ small spring onion, finely sliced

Method

Cut off and discard the raised white rectangle of muscular flesh on the side of each scallop — it will make them tough. Quickly rinse the scallops and pat dry with kitchen paper, then slice them wafer thin — a properly sharp knife is useful here. Arrange either in a circle or randomly on a small plate. Sprinkle with a few pinches of salt flakes, then squeeze some lemon juice over the top and add a few splashes of olive oil. Scatter with a few celery leaves and spring onion, then add a few grinds of black pepper and serve immdiately with a nice cool glass of muscadet.