Mario Batali's Raw Bay Scallops with Grapefruit and Jalapenos

Jalapeno-Grapefruit Marinated Scallops

skill level

Easy

time

1-30min

servings

cost

Contributed by : Mario Batali

Bay scallops are smaller than sea scallops and typically eaten raw. They are considered one of the least dangerous of shellfish to eat raw.

things you'll need.

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

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

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

instructions 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.
step 2

ingredients

instructions 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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