Prep Time
10 Mins
Yield
Makes 4 servings
Photo: Con Poulos; Styling: Deborah Williams

How to Make It

Step 1

Slice each scallop crosswise into 3 slices. (Leave whole if using bay scallops.) Place in a shallow glass bowl or plate. Add Meyer lemon juice and sea salt. Marinate 5 minutes.

Step 2

Arrange scallops on 4 plates, reserving marinade. Scatter oranges around scallops. Sprinkle with Aleppo pepper and torn mint. Whisk olive oil into reserved marinade; spoon over scallops. Add arugula leaves.

Perbacco Ristorante & Bar, San Francisco, California

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