This recipe is a great way to showcase the sweet, rich flavor of super fresh sea scallops.
- Less Talking, More Cooking Early April is a tough time of year here in New Jersey for produce, unless we are experiencing unseasonably warm temperatures you really won’t see a substantial assortment of local spring vegetables until May or even June.
Makes 4 servings.
- 1 pound dry-packed sea scallops
- ¼ cup of fresh citrus juice (the original recipe calls for lime juice, but I usually use 1 part, lime, 1 part lemon, and 1 part fresh orange juice)*
- Fleur de sel or coarse sea salt
- ½ teaspoon dried red pepper flakes
- Extra-virgin olive oil for drizzling
- Remove tough end of each scallop and cut scallops crosswise into 1/8 inch thick slices (like a carpaccio).
- Toss scallop slices with citrus juice and salt to taste and let sit in a bowl for about 3 minutes.
- Arrange scallops slices on a plate, sprinkle with red pepper flakes, drizzle with olive oil, and spoon some of the leftover citrus juice from the bowl lightly over the top.
Recipe compliments of Heather Jones, Project Foodie It’s adapted from one of my favorite new cookbooks Olives & Oranges by Sara Jenkins and Mindy Fox.