Instructions: Clean scallops well, removing any sand and the mussel which connects it to the shell. Slice the scallop very thinly. Place the slices in one layer around the inside of the shell. Brush the top of the scallop lightly with olive oil. Season with salt and pepper. Garnish with the shallot and chives. Repeat with the 3 remaining scallops. Just before serving, lightly sprinkle each with lemon juice. Serve with the rustic sourdough toast.

This recipe yields 4 servings.

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