This is a quick and elegant appetizer best served ice-cold. The thinner you slice the scallop, the better it will be.

Yield: 4 servings

Add huckleberries to a sauté pan with sugar and 2 tablespoons lemon juice. Bring to a boil. Cook, stirring frequently, until huckleberries are soft, about 4 minutes. Remove from heat and add to a blender with mustard and vinegar. Puree until smooth. Season with salt and pepper. With blender running, slowly add in oil. Transfer vinaigrette to an airtight container, and refrigerate for several hours.

Slice scallops into thin pieces crosswise, and divide equally among 4 serving plates. Brush scallops with remaining 2 tablespoons lemon juice. Sprinkle shallots and jalapeño over scallops, and lightly season with salt. Drizzle vinaigrette over scallops, and garnish with watercress.