Scallops with tangerine and pink peppercorns

Remove the scallop from the bottom half of the shell and discard all the extraneous parts. Wash the top half of the shell well and dry.

To assemble, cut the scallops in half, horizontally, and place back in the shell. Drizzle with the tangerine juice and season sparingly with sea salt and pepper. Place two pink peppercorns on each piece and drizzle with olive oil.

Serve immediately.