Scallop Ceviche

Make sure the scallops are firm and fresh! Using a sharp knife cut each scallop into four thin, round cross-slices. Marinate the slices in lime juice to cover, together with a good grind of pepper and a full pinch of salt per scallop, for 15 minutes. Arrange on a platter, with a final grind of pepper, drizzle the Sweet Lemon oil over them generously, and scatter the basil. Serve with forks, toothpicks, fingers, or on a crouton.