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A MARIO BATALI RECIPE

Bay Scallops Crudo

with Grapefruit & Jalapenos

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Ingredients

Serves 4 people

10 ounces fresh Bay Scallops

½ 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

¼ cup best quality olio nuovo (first-pressed extra virgin olive oil); plus more for drizzling

Kosher salt

Freshly ground black pepper

Directions

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 fennel fronds and drizzle each plate with a little more olive oil.

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