Scallop Carpaccio with Blood Orange and Ginger

This elegant dish with shades of pink is perfect for that romantic Valentines dinner. Quick to prepare, pretty to look at and a perfect light appetizer. Make sure to use U10 or U12 scallops (this is how size is referred to in the scallop world) If possible, buy fresh not frozen scallops, as frozen scallops tend to have a lot of added water. The sweet mild taste of a fresh scallop makes all the difference in this dish. Blood oranges have a short season and are readily available now. If you can not find fresh blood oranges, many upscale markets sell the juice. You can also substitute just plain orange juice when the blood oranges are out of season.

Prep Time: 10 minutes

Cooking Time: 0

Serves: 2

Ingredients:

6 fresh U10 or U12 scallops, preferably not frozen

1 blood orange

1/2 lemon

½ tsp fresh grated ginger

¼ tsp lemon zest

fresh chives, sliced thin for garnish

½ tsp coco amino acids

1 tsp olive oil

sliced jalapeno rounds

marigold petals (optional) really just for looks. I thought the gold and maroon colors of the variegated marigolds were beautiful with the blood orange. If you do use them, then only use a few, they can be overwhelming.

Directions:

1. Squeeze the juice from the blood orange.

2. Mix the blood orange juice with the ginger, the juice from ¼ of a lemon, the coco amino acids and the olive oil. This mixture can be made the day before and then brought to room temperature before serving.

3. Pour the blood orange marinade onto a small serving platter.

4. Slice your scallops very thin, about ¼ inch thick.

5. Arrange the scallops in an overlapping pattern on top of the blood orange mixture.

6. Squeeze the remaining ¼ lemon on top of the scallops and sprinkle the ¼ tsp lemon zest on top.

7. Sprinkle fresh chives on top. Place a few slices of jalapeño.

8. Serve.