10 ounces fresh Bay Scallops
1/2 fennel bulb, cored and very thinly sliced; fronds reserved for garnish
The juice of 1 lemon
Juice and zest of 1 grapefruit
1 jalapeno, seeded and finely chopped
1/4 cup best quality olio nuovo (first-pressed extra virgin olive oil); plus more for drizzling
Freshly ground black pepper
Place the scallops in a large bowl with the fennel. Add the lemon juice, grapefruit zest and juice, jalapenos, 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 fronds and drizzle each plate with a little more olive oil.