Jalapeno-Grapefruit Marinated Scallops

Mario Batali's Raw Bay Scallops with Grapefruit and Jalapenos

  • 10 ounces fresh Bay Scallops
  • 1/2 Fennel Bulb (cored and very thinly cut; fronds reservedfor 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
step-by-step directions
step-by-step directions
  • 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.
  • 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.
Similar categories: Dinner Courses & Meals Italian Cuisine

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Mario Batali's Raw Bay Scallops with Grapefruit and Jalapenos

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