Total Time:1 hour
1½ pounds bay scallops
Juice from 2 limes
2 tablespoons extra-virgin olive oil
½ teaspoon cracked black pepper
¼ cup minced red onion
¼ teaspoon minced jalapeño pepper (optional)
Combine all the ingredients in a bowl and allow to stand, covered and refrigerated, for about an hour. Serve cold. “These go great with a cold Offshore Ale,” Caldwell says.