Scallop Crudo

Ingredients:
1 lb. fresh small Digby scallops or large sea scallops
1 pink grapefruit
2 Tbsp. Rhubarb White Balsamic
2 Tbsp. Lime Olive Oil
1 tsp. fresh ginger, grated
1/4 dried serrano pepper, finely minced
1 jalapeno pepper, finely minced
1 avocado, cubed into small dice, pea-sized
fresh mint

Chill the bowls being used to serve crudo for an hour if possible. Clean the scallops if necessary, by removing the tough outer muscle. If using large scallops, thinly slice each one into slices about 1/8 inch thick and add to a medium-sized bowl. Refrigerate until ready to use. Zest the grapefruit, then segment. Slice the segments or separate them into smaller pieces. Squeeze any remaining juice from the grapefruit skin into a bowl and reserve 1/4 cup of grapefruit juice. Whisk together grapefruit juice, balsamic, olive oil, ginger, both peppers and a pinch of sea salt. Drizzle vinaigrette over the scallops tossing gently. Let sit for 5 minutes.

Spoon into chilled bowls or on a plate when ready to serve. Add segments of grapefruit and avocado, very small cubes along side the scallops. Sprinkle over a bit of thinly sliced fresh mint leaves and serve immediately. The citrus juices "cook" the scallops.