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

Ingredients

• 1 pound Vital Choice Alaskan Weathervane scallops (20 to 30 scallops)
• 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

Instructions

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.