Nantucket Bay Scallops with Jalapeño and Citrus Recipe | James Beard Foundation
Nantucket Bay Scallops with Jalapeño and Citrus Babbo, Del Posto, Casa Mono, Eataly, Esca, Lupa, Manzo, and Otto, NYC; Tarry Lodge, Port Chester, NY; B & B,
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Ingredients
- 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 jalapeño, 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
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