Nantucket Bay Scallops with Jalapeño and Citrus

Mario Batali

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

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


  • 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 jalapeño, 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


Place the scallops in a large bowl with the fennel. Add the lemon juice, orange zest and juice, jalapeños, 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.


4 servings