1/2 cup julienned yellow squash
1/2 cup julienned zucchini
1/2 cup grape tomatoes or baby heirloom tomatoes, quartered
Good quality extra-virgin olive oil, for drizzling
White balsamic vinegar, for drizzling
4 large dry-packed sea scallops
1 Himalayan salt block
1 zucchini, ends removed, cut lengthwise into four 1/8- to 1/4-inch planks
12 fresh baby basil leaves from the top of the bunch (or 3 to 5 basil leaves, torn)
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