- ¾ cup chopped onion
- ¼ cup fresh orange juice
- 1 serrano pepper, thinly sliced
- 1 pound sea scallops
- ½ teaspoon salt
- 1 tablespoon chopped fresh cilantro
- 1 cup fresh lime juice (about 4 limes)
Cut each scallop horizontally into 3 even slices. Place scallops in a nonaluminum dish. Add lime juice and the remaining ingredients; toss to coat (juice mixture should cover scallops). Cover and refrigerate for at least 6 hours or overnight, stirring mixture occasionally. Serve the scallops cold...