SEA SCALLOP CARPACCIO

Steps:

• Put sliced shallots in a small bowl and sprinkle with 1/2 teaspoon salt. Add vinegar and mix gently, keeping shallots submerged. Leave at room temperature for 30 minutes. (May be made 1 or 2 days in advance and refrigerated.) Remaining vinegar may be reserved for another use, such as salad dressing.
• With a sharp knife, slice each scallop crosswise into very thin slices. Distribute slices among six chilled plates, laying them flat in a circular pattern. Arrange halved cherry tomatoes over each plate. Sprinkle scallop and tomatoes with salt, a little peperoncino, a few capers and some pickled shallot.
• Garnish with torn or sliced basil leaves and some small basil leaves. Give each plate a squeeze of lime juice and a generous drizzle of olive oil. Serve immediately.