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Susans Citrus Scallop

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6 Medium
Total: Active:
0 Ratings 

Ingredients (12)

  • 18 large fresh sea scallops
  • 175 ml freshly squeezed orange juice
  • 15 ml grapefruit bitters (optional)
  • 75 ml freshly squeezed lime juice
  • 50 ml apple cider vinegar
  • 1 pink grapefruit
  • 2 navel oranges
  • 1 lime
  • 50 ml finely diced red onion
  • 5 or 10 ml deseeded & finely diced re chili pepper (optional)
  • 50 ml finely chopped cilantro
  • Life Brand Tortilla Chips Multigrain with Flax Seeds
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Susans Citrus Scallop

Got the recipe from my mother in law. We had this at her 25th wedding anniversary! Perfect for those hot days.

Instructions

  1. 1Thinly slice each scallop & place in a medium bowl. Add orange, lime juices apple cider vinegar & grapefruit bitters (if using). Make sure that all of the scallops are fully submerged, then covered & refrigerate for at least 12 hours or, even better, overnight.
  2. 2rior to serving, peel & segment grapefruit, oranges & lime. (You need to use a knife when peeling lime.) Slice each segment into bite size pieces. Place in another medium bowl. Add red onion, chili pepper (if using) & cilantro. Strain scallops & discard marinade. Add scallops to sliced citrus mixture; toss well to combine. Divide among chilled bowls or glasses & garnish each with a few tortilla chips.
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