This is easy to prepare but refreshing and, due to the citrus and bit of heat, will serve as a palate cleanser between courses. Be sure to chill your serving plates ahead of time to keep everything ice-cold and try serving the dish with a dry Riesling.

In a small bowl, add oil, vinegar, lime juice, lemon zest and juice, shallots, and jalapeño. Mix well.

Divide scallops evenly among 6 chilled serving plates. Drizzle citrus on top. Season with salt and garnish with cilantro.