West Coast Scallop Carpaccio

West Coast Scallop Carpaccio with Matchbox Garden summer preserves

8 fresh Qualicum Bay scallops from Organic Ocean in British Columbia
1 jar Matchbox Garden pickled onions
1 jar Matchbox Garden Mexican gherkins
1 jar pickled Matchbox Garden cherry tomatoes
fresh arugula
1 shallot, finely diced
virgin canola oil
salt

1.    Slice each scallop 4 mm thick.
2.    Strain the pickled onions and reserve the liquid. In a small bowl whisk together ½ cup of the reserved pickling liquid (or 1/3 cup white wine vinegar and 3 tbs honey) and ¼ of a cup of canola oil. Add 1 tbs of diced shallots.
3.    Marinate the scallops in the mixture for 5 minutes.
4.    To Plate: divide the scallops equally onto four plates in a circle. Lay the pickled onion slices around the scallops. Place 3 cherry tomatoes equidistance around the scallops and the gherkins between the tomatoes. So that if the scallops represented a clock face the tomatoes would be at 12, 4 and 8. And the gherkins would be at 2, 6 and 10. Gently toss the arugula in the remaining liquid and place in the centre of the scallops.