Photo by Sara Hanna

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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
  1. Cut scallops into 3 sections horizontally. In a nonreactive bowl, combine scallops, lime juice, and grapefruit juice. Cover and refrigerate for 2 hours.
  2. 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

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