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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.
1 pound (20‒30) Alaskan Weathervane scallops
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.