From Episode 3: "Ocean to Table"

• 1 lb. cleaned diver caught scallops

• 1 tbs. minced red pepper
• 1/4 to 1/2 jalapeno pepper, minced
• 1 tbs. minced red onion
• 2 tbs. fresh orange juice
• 2 tbs. fresh lemon juice
• 1 tsp. minced lemon zest
• 1 tsp. minced lime zest
• 2 tbs. fresh chopped chervil

• Salt
• Pepper

• 1 tbs. + 1 tsp. extra virgin olive oil

Coarsely Chop the clean diver caught scallops.

Mix in the peppers, onion, citrus juice and zest. Then add the chervil. Season with salt pepper, and finish with the olive oil. Mix all the ingredients and refrigerate for two hours.

Serve over a bed of greens.