2tablespoonsfresh orange juiceit's important to use fresh oj!
1 1/2tablespoonsfresh lemon juice
2teaspoonsgluten free soy sauceI use San-J
2teaspoons extra virgin olive oil
1teaspoonfresh gingerpeeled and finely grated
1/2teaspoonSherry vinegarif you don't have Sherry vinegar, Rice Wine Vinegar or Champagne Vinegar are good substitutes
1/2poundlarge sea scallopsside muscle removed, thinly sliced crosswise (approximately 2-3 rounds cut from each scallop)
few slicesred chileeither Thai, Habanero, or Serrano thinly sliced, as always modify the amount to your tolerance for heat (if you prefer no heat, add a few pieces of red bell pepper)
fewfresh mint leavestorn if large
1-2teaspoonschivesthinly sliced
season with Sea salt or Kosher Salt
Instructions
Whisk together orange juice, lemon juice, soy sauce, oil, ginger, and vinegar in a small bowl.
Arrange scallops on individual plates or on a platter with a small lip.
Pour dressing over scallops and garnish with mint, chiles and chives. Season lightly with salt. Scallops can be served immediately or let them marinate for no more than 1/2 hour before serving.
Notes
Basil or cilantro can be substituted for the mint.