Scallop Crudo

This recipe comes from the Bitten Word blog and was originally printed in the August 2011 issue of Bon Appetit. The title was intriguing, the picture looked delicious, and the description clinched the deal. We served this dish with a side of brown rice, seasoned with zatar, and some steamed broccoli and roasted cauliflower.

Scallop Crudo
(Modified from a recipe found on the Bitten Word blog)

Serves 2

1/4 cup orange juice
3 tbsp lemon juice
2 tbsp soy sauce
1.5 tbsp lemon olive oil (was supposed to be sunflower oil)
1 tbsp finely minced ginger
1 jalapeno, finely diced
1 tbsp red wine vinegar + 1 tsp sugar (this was a substitution for sherry vinegar)
1/2 lb scallops (we got ours fresh from Seafood Unlimited)

Whisk together all of the ingredients except the scallops. Add the scallops and marinate for 10-15 minutes. Eat!

The crudo is really amazing and we used it as a sauce for the rice and veggies. The scallops were so soft and delicious; this dish was fantastic.