Scallop Cru with Radishes and Crispy Shallots

I can’t leave scallops out of the Normandy shellfish conversation—the coquilles St. Jacques from the Calvados region, harvested only in the cold-weather months, are coveted throughout France. Back home, of course, we have some pretty great scallops to work with, too, and I love them sliced thin and raw, or cru. This dish is a pretty accumulation of circles, but the radish slices and the bittersweet scallion rings serve another purpose: Scallops can be easily overwhelmed, and s