Meyer lemons are rounder than traditional lemons and are often tinged with orange. Their flavor is sweeter and less acidic, but in this recipe, any lemon will work well.
12 ounces sea or bay scallops
2 tablespoons Meyer lemon juice
Sea salt to taste
1/2 cup mandarin and/or blood orange segments
Aleppo pepper, cayenne pepper, or dried crushed red pepper
10 mint leaves, torn in pieces
4 tablespoons extra-virgin olive oil
Baby arugula leaves
How to Make It
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.
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