Citrus Scallop Salad with Jalapeno and Sliced Radishes
Cooked sea scallops chilled with lemon, orange, grapefruit, lime, jalapeno, radishes, onion, and cilantro in a ceviche-style salad.
Ingredients
Scallops
- 3/4 pound sea scallops Thawed; side muscles removed
- 1 tablespoon neutral oil
Citrus and vegetables
- 1/4 cup fresh lemon juice
- 1/4 cup fresh orange juice
- 1/4 cup fresh grapefruit juice
- 2 tablespoons fresh lime juice
- 1 teaspoon finely grated orange zest
- 1 clove garlic Finely minced
- 1 jalapeno Seeded and thinly sliced
- 4 radishes Thinly sliced
- 2 tablespoons finely diced red onion
- 2 tablespoons finely diced red bell pepper
- 1 tablespoon chopped cilantro
- 1/4 teaspoon fine salt
- 1/8 teaspoon black pepper
Instructions
- Dry the thawed scallops and remove side muscles. Heat neutral oil in a broad skillet.
- Sear scallops 2–3 minutes on each side, longer if required, until their centers are 145°F and the flesh is opaque and firm.
- Place on a clean shallow plate, release steam briefly, and refrigerate promptly until cold, roughly 30 minutes. Cut chilled large pieces into bite-size portions.
- Combine all four measured citrus juices with zest, minced garlic, salt, and pepper. Add cilantro, bell pepper, diced onion, radishes, and sliced jalapeno.
- Fold in the cold cooked scallops. Chill 15 minutes, then portion into 4 small bowls with a little of the citrus dressing.
Notes
Citrus does not replace heat cooking. Scallops are cooked first to 145°F, chilled promptly, and dressed briefly. Refrigerate finished portions no warmer than 40°F and consume by the following day.