Susans Citrus Scallop Recipe

• 18 large fresh sea scallops
• 175 ml freshly squeezed orange juice
• 15 ml grapefruit bitters (optional)
• 75 ml freshly squeezed lime juice
• 50 ml apple cider vinegar
• 1 pink grapefruit
• 2 navel oranges
• 1 lime
• 50 ml finely diced red onion
• 5 or 10 ml deseeded & finely diced re chili pepper (optional)
• 50 ml finely chopped cilantro
• Life Brand Tortilla Chips Multigrain with Flax Seeds

1. Thinly slice each scallop & place in a medium bowl. Add orange, lime juices apple cider vinegar & grapefruit bitters (if using). Make sure that all of the scallops are fully submerged, then covered & refrigerate for at least 12 hours or, even better, overnight.
2. rior to serving, peel & segment grapefruit, oranges & lime. (You need to use a knife when peeling lime.) Slice each segment into bite size pieces. Place in another medium bowl. Add red onion, chili pepper (if using) & cilantro. Strain scallops & discard marinade. Add scallops to sliced citrus mixture; toss well to combine. Divide among chilled bowls or glasses & garnish each with a few tortilla chips.