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. Sponsored by Nestlè ...
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