Crudo Scallop Citron and Shaved Asparagus

From: Chef/owner John Brandt-Lee, Avalon Restaurant, West Chester, PA. Yield: 6 servings.

6 U-10 dry-packed fresh sea scallops

3 Tbsp. lemon juice

3 Tbsp. olive oil

1 Tbsp. champagne vinegar

1 small shallot, diced

⅛ cup fresh parsley leaves, cut up

to taste, fresh cracked pepper

4 hearty stalked pieces of asparagus, peeled raw lengthwise

to taste, Maldon sea salt

to taste, lemon-infused oil (preferably Agrumato)

Slice each scallop into wafer-thin medallions (should yield approximately 3-4 slices per scallop). In a mixing bowl, whisk together lemon juice, olive oil, champagne vinegar and shallot. Once emulsified, add parsley, fresh cracked pepper and scallops. Toss scallops for about 2 minutes in vinaigrette, and place 4 pieces of scallop on center of each plate. Add peeled asparagus to mixing bowl and toss in remaining vinaigrette. On top of each pile of scallops, place a small bunch of the asparagus. Spoon the remaining vinaigrette over scallops and asparagus. Finish each with some sea salt and a drizzle of lemon oil. Serve immediately.