Susans Citrus Scallop

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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

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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