Not to worry, I’m not asking you to go out and spend the big bucks on the mack daddy U-10 scallops. Instead, I stuck my lowly head in the freezer section of my local conventional (real food exists outside of Whole Foods too!) grocery store and found some wild-caught bay scallops normal priced at about $8 a pound. Considering that these little suckers thaw & cook up quickly, I most definitely consider them a convenience protein, so I’ll pay $8 a pound for that.
- 1 lb bay scallops
- ½ red onion, finely diced
- juice of 1 grapefruit
- juice of 1 orange
- juice of 1 lime
- 2 avocados, diced
- 1 pint cherry tomatoes, ½’d
- handful cilantro, chopped
Bring a medium pot full of water to a simmer. Add in a generous pinch of salt.
Take a look at the scallops. Sometimes they’ll have little “beards” attached to them. You’ll want to peel those off and discard them. Add the scallops to the simmering water and let them cook for about 5 minutes.
Meanwhile, in a large bowl, mix together the onion, citrus juices, avocado, tomatoes, cilantro and salt.
Add in the scallops. Mix to combine. Eat now or stick the bowl in the fridge until the scallops have had a chance to chill out.