This is an adapted recipe from Jean-Georges Vongerichten that was featured in the March 2002 issue of “Food & Wine.” The original recipe called for sea scallops, cut into several pieces. I like to use bay scallops, which are very tiny and have a sweet and more succulent meat than that of the sea scallop. As was pictured in the original photo, I like to serve the scallops in Asian ceramic soup spoons. Also, I learned that the 45-minutes to 1-hour is the best amount of time to let the scallops marinate. I tried letting them sit overnight once and it was too long/
- 16 ounces bay scallops
- 1/4 cup fresh lemon juice
- 3 tablespoons fresh grapefruit juice
- 3 tablespoons fresh orange juice
- 2 tablespoons grape seed oil
- 1 tablespoon almond or hazelnut oil
- 1 Thai chili or jalapeÃ±o, seeded and minced
- Salt and freshly ground pepper
- 1 red bell pepper
- In a medium bowl, toss the scallops with the citrus juices, grape seed oil, almond or hazelnut oils and chili and season lightly with salt and pepper. Cover and refrigerate until the scallops are opaque, about 45 minutes to 1 hour.
- As the scallops marinate, roast the bell pepper. There are several ways to do this: 1) Directly over a gas flame or under the broiler, turning, until charred all over. Transfer the pepper to a bowl, cover and let steam for 10 minutes. Peel the pepper and cut it into 1/2 -inch dice. Or, 2) which is my way: Brush the pepper with olive oil and let it roast in a 325 degree oven for about 60 minutes, turning every 20 minutes. Then let them cool. After they are done, peel and cut into the 1/2 inch dice.
- Add the diced roasted pepper to the scallops. Season with salt and pepper and stir.
- Serve the scallops in large spoons set on a bed of ice with lemon moons to squeeze and drizzle on themâ¦just like oysters are served.
|Amount Per Serving||%DV|
|Serving Size 181g|
|Recipe makes 4 servings|
|Calories from Fat 11||9%|
|Total Fat 1.27g||2%|
|Saturated Fat 0.13g||1%|
|Trans Fat 0.0g|
|Total Carbs 8.69g||2%|
|Dietary Fiber 0.7g||2%|