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.
The trick to perfect scallops is to leave them alone once they hit the pan—they’ll stick to the skillet at first then release once they sear. If you prefer less heat, use just one Fresno chile and remove the seeds before adding to the pan.
Celery is such an underrated vegetable, often used as a flavor accent for soups or Thanksgiving stuffing. But it shines as the star in a salad, thanks to its fantastic crunch and naturally salty flavor.