Spring Salad with Scallops

Serves 4

• 1/2 pound sushi-grade tuna, finely chopped
• 1 tablespoon LunaOlivo Arbequina olive oil
• Pinch of freshly ground pink peppercorn
• 1/4 tablespoon soy sauce
• 1/2 tablespoon mirin
• salt, to taste

Scallop Crudo recipe:

• 8 sea scallops, finely sliced
• 1/2 Meyer lemon, juiced
• 3 tablespoons LunaOlivo Arbequina olive oil
• 1 teaspoon pink peppercorn, whole
• Sel de Guérande

For the Spring salad:

• Assorted edible Spring flowers, leaves only
• baby arugula
• frisée, tender bits only
• LunaOlivo Arbequina olive oil
• Meyer lemon
• Sel de Guérande

To assemble the dish:

• Combine all the tuna tartare ingredients in a bowl and mix well. Chill until ready to serve.
• Combine the scallops with the Meyer lemon juice and olive oil. Chill until ready to serve.
• Using pastry rings divide the tuna tartare among 4 plates. Top each tartare with the scallop crudo and some of the remaining marinade. Season with sel de Guérande and pink peppercorn.
• Season the Spring salad with olive oil, Meyer lemon juice and salt. Top each tartare with the salad. Serve immediately.