Scallop Crudo | Sonoma-Cutrer Vineyards

Ingredients

• 1 small shallot, peeled and sliced thinly crosswise Flaky sea salt
• 1/3 cup red wine vinegar
• 1/2-pound large sea scallops, side muscle removed and discarded
• Pinch of red pepper flakes
• 1 tablespoon capers, drained
• A few small basil leaves
• 1 small lime, halved
• An ounce or two salmon caviar
• Fruity virgin olive oil, for drizzling