- 18 ounces sea scallops, cut into 3/4-inch dice
- 1/4 cup fresh lemon juice
- 3 tablespoons fresh grapefruit juice
- 3 tablespoons fresh orange juice
- 2 tablespoons grapeseed oil
- 1 tablespoon almond or hazelnut oil
- 1 Thai chile or jalapeño, seeded and minced
- Salt and freshly ground pepper
- 1 red bell pepper
- In a medium bowl, toss the scallops with the citrus juices, grapeseed and almond oils and chile and season lightly with salt and pepper. Cover and refrigerate until the scallops are opaque, 45 minutes to 1 hour.
- Meanwhile, roast the bell pepper directly over a gas flame or under the broiler, turning, until charred all over. Transfer the pepper to a bowl, cover and let steam for 10 minutes. Peel the pepper and cut it into 1/2-inch dice.
- Add the roasted pepper to the scallops, season with salt and pepper and stir. Serve the scallops in large spoons, small bowls or scallop shells set on a bed of ice.
Only a zingy, high-acid white, such as a New Zealand Sauvignon Blanc from the Marlborough region, can stand up to the citrus and peppers in this sevichelike dish.