TAMPA, Fla. — Chef Ebbe Vollmer is owner of the new restaurant Ebbe on Franklin Street in downtown Tampa.

He strives for simplicity and freshness — delicious food with the least amount of ingredients.

Vollmer, who is from Sweden, has helmed a Michelin-starred restaurant there; and working around the world, he’s taken some influences from his international work.

Charred Bay Scallops Salad

Ingredients:

- 1 pound bay scallops
- 1 cup green tomatoes, thinly sliced
- 1/4 cup white vinegar
- 1 tablespoon sugar
- 1/2 cup mayonnaise
- 1 tablespoon chopped fresh lovage
- 4 cups mixed salad greens
- 1/4 cup chopped fresh parsley
- 1 lemon, juiced
- Salt and pepper, to taste
- Olive oil, for cooking

Instructions:

1. Prepare the pickled green tomatoes:

   - In a small saucepan, combine the white vinegar and sugar. Heat the mixture over medium heat until the sugar dissolves, stirring occasionally.

   - Remove the saucepan from heat and let the vinegar mixture cool slightly.

   - Place the sliced green tomatoes in a glass jar or container, and pour the vinegar mixture over them.

   - Cover the jar/container and refrigerate for at least 1 hour, allowing the tomatoes to pickle.

2. Make the lovage mayonnaise:

   - In a small bowl, combine the mayonnaise and chopped lovage.

   - Mix well until the lovage is evenly distributed throughout the mayonnaise.

   - Season with salt and pepper to taste.

   - Set aside.

3. Prepare the charred bay scallops:

   - Heat a skillet or grill pan over medium-high heat.

   - Lightly coat the bay scallops with olive oil and season them with salt and pepper.

   - Add the scallops to the hot skillet or grill pan and cook for 2-3 minutes per side, or until they are nicely charred and cooked through.

   - Remove from heat and squeeze lemon juice over the cooked scallops.

4. Assemble the salad:

   - In a large bowl, combine the mixed salad greens, pickled green tomatoes, and chopped parsley.

   - Drizzle the lovage mayonnaise over the salad and toss gently to coat the greens and tomatoes.

   - Divide the salad onto individual serving plates.

5. Add the charred bay scallops:

   - Arrange the charred bay scallops on top of each salad plate.

   - Drizzle with a little more lovage mayonnaise if desired.   

6. Serve and enjoy

The tangy pickled green tomatoes, savory charred bay scallops, and creamy lovage mayonnaise make for a delicious and refreshing salad.

Note: If lovage is not available, you can substitute it with other fresh herbs like tarragon or chervil for a similar flavor.