For the carpaccio:

• One pound Downeast Dayboat Scallops
• 1 lime
• 2 tbs olive oil 
• pink peppercorns
• flaked sea salt

For the lentils:

• 4 cups of chicken stock plus 1/4 to 1/2 cup if necessary
• 3/4 cup green lentils
• 1 carrot, peeled if necessary, diced small
• 1 clove garlic, minced
• 2 tbs olive oil
• 1 medium onion, peeled and diced small
• 1/2 tsp aniseed

Heat a medium saucepan over medium to medium-high heat.  Add oil, then add carrots and onion and cook to soften slightly (2-5 mins). Add garlic and aniseed.  Cook 5 minutes or so, then add lentils and mix well.  Add 4 cups of stock.  Cook 45 minutes or so or until stock is fully absorbed.  If lentils require more liquid, add up to 1/2 cup additional.  Chill.

If defrosting from frozen, or using fresh scallops from another purveyor, dry scallops with a paper towel. Remove the sweetmeats from the scallops. Slice each scallop into 3-4 discs.  Place the discs in a coverable dish (tupperware or Pyrex-style with plastic lid is ideal).

Zest the lime and set the zest aside. Squeeze the juice of the lime into a bowl, add a healthy pinch of salt and whisk in the oil. Pour mixture over the scallops, massaging so all scallops come into contact with liquid but trying not to break them.  Chill for 1 hour.

To assemble: using a pastry ring or a biscuit cutter, place one quarter of the lentil mixture evenly in a circle.  Arrange one quarter of the scallops decoratively over the lentils.  Sprinkle with lime zest and crushed pink peppercorns.  Remove circular ring.  Repeat with remaining mixture and scallops to make 4 lovely first courses.

Adapted from, and photo from 750g.