Nantucket Bay Scallops with Jalapeño and Citrus

Method

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.

Yield

4 servings