Ingredients – Serves 6
6 to 9 diver scallops, depending on size
30 basil leaves
4 red beets, enough to make 30 thin slices, pickled as follows

Pickling for beets:
½ cup Muscat vinegar
½ cup Meyer lemon juice
¼ cup orange blossom honey
grated zest of 1 Meyer lemon
¼ cup Olive Hill EVO
½ teaspoon coarse sea salt
½ teaspoon fresh ground black pepper
1 small clove garlic, crushed

Seasoning for the scallops:
¼ cup Olive Hill EVO
¼ cup lemon juice
½ teaspoon sea salt
¼ teaspoon white pepper or cayenne

Process
1. Steam the beets over salted water for about 5 to 8 minutes depending on size. They should still be firm, but not raw.

2. Peel the beets, and using a mandolin on setting number 2, slice them evenly.

3. Mix the beet pickling ingredients, and set the beet slices to pickle for at least one hour.

4. Slice your scallops thinly, and gently toss them in their seasoning. Keep chilled.

5. To assemble, make a flower shape with five slices of beets, interspaced with five leaves of basil.

6. Mound a “heart” of overlapping scallop slices in the center.

7. Serve chilled.