Photo by Kit Wohl

Ingredients:

8 to 10 ounces fresh scallops, preferably from Nantucket Bay
1/2 fennel bulb, cored and very thinly cut, fronds reserved for garnish
Juice of 1 lemon
Zest and juice of 1 orange
1 jalapeno, seeded and finely chopped
1/4 cup best-quality olio nuovo (first-pressed extra virgin olive oil), plus more for drizzling
Kosher salt
Freshly ground pepper

This recipe contains: Shellfish

RECIPE

Nantucket Bay Scallops with Jalapeno and Citrus

Mario Batali

Babbo, Del Posto, Casa Mono, Eataly, Esca, Lupa, Manzo, and Otto, New York, NY; Tarry Lodge, Port Chester, NY; B & B, Otto, and Carnevino, Las Vegas, NV; Osteria Mozza, Los Angeles, CA; Lupa and Hong Kong, China

Use the highest quality ingredients you can find when making this simple but sublime scallop dish.

Yield: 4 servings

Method:

Place the scallops in a large bowl with the fennel. Add the lemon juice, orange zest and juice, jalapenos, olive oil, salt, and pepper. Gently toss until well combined.

Place 7 to 8 scallops on 4 chilled dinner plates. Divide the salad evenly among the 4 plates.

To serve, top each salad with a fennel frond and drizzle each plate with a little more olive oil.