Start by cleaning each scallop by removing the adductor muscle (it is slightly firm and is more of an orange color compared to the rest of the scallop). Once all of the muscles are removed, pat each scallop dry with paper towels.
To pound each scallop thin, cover your cutting board with one long piece of plastic wrap. Take one scallop at a time and place it in the middle of the plastic wrap. Fold the plastic over the scallop until it fully covers the scallop (allow some extra space around the scallop because it will expand as you flatten it).
With a flat bottomed saute pan or any other heavy bottomed pan that you are comfortable using, begin to apply pressure directly on top of the raw scallop that is covered with plastic. Once you have applied enough pressure that the scallop has begun to flatten out lighten the pressure and continue working in short outward strokes around the flattened scallop until you can start to see the cutting board through the scallop.
Continue until you have flattened the scallop to about 1/4". (Do not over work to the point where it rips apart. A little separation is natural, but be careful).
Transfer the scallop carpaccio to a chilled plate by opening the plastic wrap, sliding your hand underneath it, lay it out on the plate and then remove the plastic once you have overturned it. Proceed by following the last four steps with the remaining scallops.
In a small bowl toss the micro greens/baby arugula with 1 teaspoon of olive oil, and 1/2 tablespoon of Herbie's Shichimi Togarashi. Arrange the greens on top of the scallop carpaccio.
Garnish the carpaccio with Meyer lemon segments, 1 teaspoon of olive oil, 1/2 tablespoon of Herbie's Shichimi Togarashi, and a spinklle of kosher salt.
Make sure that the scallops used for this recipe are FRESH and not previously frozen. If there are any "off" smells to the raw scallops do not eat them raw!