Nantucket Bay Scallops with Jalapeno and Citrus


Recipe: Nantucket Bay Scallops with Jalapeno and Citrus

Summary: Use the highest quality ingredients you can find when making this simple but sublime scallopdish. Mario Batali


  • 8 to 10 ounces fresh scallops, preferably from Nantucket Bay
  • 1/2 fennel bulb, cored and very thinly cut, fronds reserved for garnish
  • Juice of 1 lemon
  • Zest and juice of 1 orange
  • 1 jalapeno, seeded and finely chopped
  • 1/4 cup best-quality olio nuovo (first-pressed extra virgin olive oil), plus more for drizzling
  • Kosher salt
  • Freshly ground pepper


  1. Place the scallops in a large bowl with the fennel. Add the lemon juice, orange zest and juice, jalapenos, olive oil, salt, and pepper. Gently toss until well combined.
  2. Place 7 to 8 scallops on 4 chilled dinner plates. Divide the salad evenly among the 4 plates.
  3. To serve, top each salad with a fennel frond and drizzle each plate with a little more olive oil.

Preparation time: 10 minute(s)

Number of servings (yield): 4

Photo and Recipe adapted from The James Beard Foundation

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