1 pound scallops
¼ cup lime juice
1 blood orange, skin removed and sliced into thin rounds
¼ cup grapefruit supremes
1 bulb baby fennel
sliced very thin
2 teaspoons avocado oil
Garnish: Cilantro, fennel pollen, thinly sliced jalapeño
- Cut scallops into 3 sections horizontally. In a nonreactive bowl, combine scallops, lime juice, and grapefruit juice. Cover and refrigerate for 2 hours.
- Plate scallops, blood orange slices, and grapefruit in alternating layers. Toss baby fennel in remaining citrus marinade and season with a pinch of salt. Layer on top of scallops and drizzle avocado oil over top. Garnish with cilantro, fennel pollen, and jalapeño slices.
- From chefs Hugh Acheson and Whitney Otawka, Atlanta, Georgia