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Coquilles Saint-Jacques en Ceviche (scallops marinated in citrus)

This easy recipe comes to us courtesy of Executive Chef Kirk Avondoglio of Perona Farms in Andover, New Jersey

Note: This dish must be made 1 day prior to serving.
Yield: Serves 4-6
Total Time: 12 hrs 10 min
Prep: 10 min
Cook:
Additional: 12 hrs
Ingredients
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 to 6 lime slices
Preparation
1.  Slice the raw scallops thinly.
2.  Combine lime juice, orange juice, rinds, salt, pepper and orange liqueur in a shallow dish 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.
3.  To serve, arrange your favorite green lettuce on cold plates and top with a mound of scallops. Garnish with a slice of lime.
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