- 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.