Queens, the small scallops, are the best to use for this delectable first course. They are meltingly tender, and it is really pointless to cook them. They are much nicer either marinated and eaten cold as here, or simply warmed in a sauce or soup.
In this simple summer dish the scallops are marinated with lemon juice and then served with chopped fresh dill and basil and a lemon vinaigrette, accompanied by sliced avocados and tomatoes. If you can’t find queens, use the larger scallop