Ingredients:
- 4 highest-quality fresh sea scallops, tough foot muscles removed
- 16 highest-quality fresh littleneck clams
- 4 tsp highest-quality extra-virgin olive oil
Directions:
- Place the scallops in a single layer in a resealable plastic bag and freeze for 1 hour. (This makes them firmer and easier to dice.) Cut the frozen scallops into 1/4 -inch pieces.
- Rinse the clams under cold water to remove any grit. Shuck the clams: Slide a clam knife between the shells and twist to pry them apart. Detach the clam from the top shell, then slide your knife under the clam to detach it from the bottom shell. Remove any shell fragments from the meat, then coarsely chop. (Clean and reserve 16 half shells for serving.)
- Toss the scallops and clams with the lemon juice, olive oil and jalapeno in a medium bowl. Spoon into the reserved clam shells. Sprinkle with salt and serve immediately.
- Photograph by Jim Franco
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0.31 Kcal (1 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 0.02mg | 0% | |
| Potassium | 1.6mg | 0% | |
| Total Carbs | 0.1g | 0% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 0g | 0% | |
| Vitamin C | 0.6mg | 1% | |
| Calcium | 0.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 22.59 Kcal (95 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.17mg | 0% | |
| Potassium | 115.25mg | 0% | |
| Total Carbs | 7g | 0% | |
| Sugars | 3.08g | 0% | |
| Dietary Fiber | 0.25g | 0% | |
| Protein | 0.08g | 0% | |
| Vitamin C | 45.8mg | 1% | |
| Calcium | 6.5mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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