recipe 
yields
4 Servings
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
Pinch salt
2 teaspoons avocado oil
Garnish: Cilantro, fennel pollen, thinly sliced jalapeño
Ingredients
steps
- 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.
Date Published: 05.22.14
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- From chefs Hugh Acheson and Whitney Otawka, Atlanta, Georgia
