Scallop Crudo

Tender U-10 Scallops served with an orange-lemon sauce, fresh orange supremes, sliced jalapeño pepper and minced red bell pepper, garnished with fresh mint.


Yield: 2 Servings



2 Each                                 U-10 Scallops, Thinly Sliced
10 Each                               Orange Supremes
10 Each                               Jalapeño Pepper, Sliced
1 Tbsp.                                Red Bell Pepper, Minced
Garnish                               Mint Leaves


Orange-Lemon Sauce
¼ Cup                                  Orange Juice
2 Tbsp.                                Lime Juice
1 Tbsp.                                Lemon Juice

1 Tbsp.                                Olive Oil

1 Each                                 Garlic Clove, Thinly Sliced

1 tsp.                                   White Onion, Minced
1 tsp.                                   Honey
1 tsp.                                   Sea Salt



  1. In a small mixing bowl, combine the orange juice, lime juice, lemon juice, olive oil, garlic clove, white onion, honey and sea salt for the orange-lemon sauce.
  2. On a plate, separate the U-10 Scallop slices and garnish each with an orange supreme, jalapeño pepper slice, red bell pepper and a mint leaf.
  3. Drizzle the sauce over the U-10 Scallops.