Susans Citrus Scallop Recipe jessicacufaro

• 18 large fresh sea scallops
• 175 ml freshly squeezed orange juice
• 15 ml grapefruit bitters (optional)
• 75 ml freshly squeezed lime juice
• 50 ml apple cider vinegar
• 1 pink grapefruit
• 2 navel oranges
• 1 lime
• 50 ml finely diced red onion
• 5 or 10 ml deseeded & finely diced re chili pepper (optional)
• 50 ml finely chopped cilantro
• Life Brand Tortilla Chips Multigrain with Flax Seeds

1. Thinly slice each scallop & place in a medium bowl.
2. Add orange, lime juices apple cider vinegar & grapefruit bitters (if using).
3. Make sure that all of the scallops are fully submerged, then covered & refrigerate for at least 12 hours or, even better, overnight.
4. rior to serving, peel & segment grapefruit, oranges & lime.
5. (You need to use a knife when peeling lime.)
6. Slice each segment into bite size pieces.
7. Place in another medium bowl.
8. Add red onion, chili pepper (if using) & cilantro.
9. Strain scallops & discard marinade.
10. Add scallops to sliced citrus mixture; toss well to combine.
11. Divide among chilled bowls or glasses & garnish each with a few tortilla chips.

freshly squeezed orange juice, bitters, freshly squeezed lime juice, apple cider vinegar, pink grapefruit, oranges, lime, red onion, chili pepper, cilantro, tortilla chips

Taken from www.chowhound.com/recipes/susans-citrus-scallop-29865 (may not work)