Instructions: In a saute pan, heat the olive oil, add the scallops, and cook for 2 to 3 minutes on one side. Turn them on the other side, add the shallots, and cook for 2 minutes. Add the wine, evaporated milk, capers, lime segments, and thyme. Cook for 2 minutes.

Fill each scallop shell with the scallop mixture and decorate with thyme sprigs. Arrange sea salt on a serving plate. Place the filled shells on the sea salt and serve.

Serves 4

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