Ingredients
– 1/4 lb. FRESH diver scallops (I get mine at Salty Days Fish Co., Hingham)
– 4 T fresh squeezed orange juice
– 1 T high quality, organic soy sauce or Tamari
– 1 T fresh squeezed lemon juice
– 1 T plus 1 t light olive oil (or other milder oil – steer clear of EVOO)
– 1 T fresh cut chives
– 1/2 jalapeño, sliced – seeds removed
– 1/4 t wasabi powder
– 1 t freshly grated ginger

Method:

1. Remove the “foot” from the scallops, then slice them into rounds.
2. Meanwhile, whisk all other ingredients together and chill in the fridge for an hour.
3. Lay down a thin pool of the sauce mixture on a rimmed plate, then lay the scallops on the plate on top of sauce).
4. Use the remaining mixture to drizzle over the scallops.
5. Enjoy immediately!