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.
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.
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.