Recipe courtesy of Kelsey Nixon
15 min
15 min
2 to 4 servings


  • 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 
  • Kosher salt 
  • 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
  • 1/2 lemon
  • 12 fresh baby basil leaves from the top of the bunch (or 3 to 5 basil leaves, torn) 


In a small mixing bowl, add the yellow squash, julienned zucchini and grape tomatoes. Splash with some olive oil and vinegar, and season with salt. Let sit for about 5 minutes.

With your sharpest knife, slice the scallops equatorially into 1/4-inch, or thinner, rounds.

Prep your salt block by coating it with a little olive oil. Lay the planks of zucchini across the block; these will block the absorption of too much salt into the scallops.

Arrange the scallop slices, slightly overlapping each other, in four rows, with half of each round sitting on top of the zucchini and the other half directly on the salt block. Add a squeeze of lemon juice and drizzle a few drops of olive oil on each row of scallops.

Top the scallops with some of the vegetable salad and the basil leaves. Serve.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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