There's a fantastic restaurant called L'Artusi in NY that makes unbelievable crudo. Whenever we go, I want them all. So when I saw these fresh scallops at the store, I decided to try to create one. What came of it was a really elegant, delicious starter that I will definitely be making again. As with all raw seafood, the dish is only as good as the quality of your shellfish, and you really do taste the essence of the sweet scallops. I had some old scallop shells that I had saved, and it seemed like the perfect opportunity to use them.

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