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.