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Categories:Viewed: 24 - Published at: 3 years ago
Ingredients
- 18 ounces sea scallops, cut into 3/4-inch dice
- 1/4 cup fresh lemon juice
- 3 tablespoons fresh grapefruit juice
- 3 tablespoons fresh orange juice
- 2 tablespoons grapeseed oil
- 1 tablespoon almond or hazelnut oil
- 1 Thai chile or jalapeno, seeded and minced
- Salt and freshly ground pepper
- 1 red bell pepper
Method
- In a medium bowl, toss the scallops with the citrus juices, grapeseed and almond oils and chile and season lightly with salt and pepper.
- Cover and refrigerate until the scallops are opaque, 45 minutes to 1 hour.
- Meanwhile, roast the bell pepper directly over a gas flame or under the broiler, turning, until charred all over.
- Transfer the pepper to a bowl, cover and let steam for 10 minutes.
- Peel the pepper and cut it into 1/2-inch dice.
- Add the roasted pepper to the scallops, season with salt and pepper and stir.
- Serve the scallops in large spoons, small bowls or scallop shells set on a bed of ice.
