Juice of 2 limes Juice of 1 orange Grated rind of 1 lemon, 1 lime, and 1/2 orange Sea salt and organic black pepper to taste 2 tablespoons orange liqueur 4‒6 lime slices
Slice the raw scallops thinly. Mix all ingredients and add the scallops. Let sit covered in the refrigerator overnight. (The acid in the citrus juice will “cook” the scallops, which are already sushi-safe.)
To serve, arrange your favorite green lettuce on cold plates and top with a mound of the scallops. Garnish with a slice of lime.