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Mario Batali's Raw Bay Scallops with Grapefruit and Jalapenos

Holiday Raw Bay Scallops Grapefruit Jalapenos Mario Batali
Jalapeno-Grapefruit Marinated Scallops
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
Bay scallops are smaller than sea scallops and typically eaten raw. They are considered one of the least dangerous of shellfish to eat raw.
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ingredients
  • 10 ounces fresh Bay Scallops
  • 1/2 Fennel Bulb (cored and very thinly cut; fronds reserved for garnish)
  • 1 lemon (juiced)
  • 1 Grapefruit (zested and juiced)
  • 1 Jalapeno (seeded and finely chopped)
  • 1/4 cup best quality Olio Nuovo (first-pressed Extra Virgin Olive Oil; plus more for drizzling)
  • Kosher Salt
  • Freshly ground Black Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    10 ounces fresh Bay Scallops
    1/2 Fennel Bulb (cored and very thinly cut; fronds reserved for garnish)
    1 lemon (juiced)
    1 Grapefruit (zested and juiced)
    1 Jalapeno (seeded and finely chopped)
    1/4 cup best quality Olio Nuovo (first-pressed Extra Virgin Olive Oil; plus more for drizzling)
    Kosher Salt
    Freshly ground Black Pepper
    Place the scallops in a large bowl with the fennel. Add the lemon juice, grapefruit zest and juice, jalapenos, olive oil, salt, and pepper. Gently toss until well combined.
  • 2
     
    Place 7 to 8 scallops on 4 chilled dinner plates. Divide the salad evenly among the 4 plates. To serve, top each salad with a fennel fronds and drizzle each plate with a little more olive oil.
 
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