Ingredients

• 2 medium-size navel oranges
• 1 pound bay scallops, patted dry
• 1 teaspoon lime zest, plus 1/2 cup fresh lime juice (from 8 small limes)
• 3 cups (about 1 lb.) diced seeded watermelon (about 1/3-in. dice)
• 1 cup shaved fennel (about 3 oz.)
• 2 tablespoons minced seeded jalapeño
• 1 tablespoon raw honey
• 1 1/4 teaspoons kosher salt
• 1 tablespoon extra-virgin olive oil
• 1/4 cup packed fresh mint leaves

Preparation

1. Trim off ends of oranges; set oranges, cut side down, on a cutting board. Following the curve of the fruit, cut off peel and white pith. Working over a medium bowl, slice orange segments from membranes; cover and refrigerate. Squeeze juice from membranes into a separate medium bowl to equal 3/4 cup; discard membranes. Add scallops and 6 tablespoons of the lime juice to bowl with orange juice. Cover and refrigerate until scallops are opaque, about 45 minutes.

2. Drain scallop mixture; discard liquid. Place scallops in a clean bowl. Stir in orange segments, watermelon, fennel, jalapeño, honey, salt, lime zest, and remaining 2 tablespoons lime juice. Drizzle with oil and top with mint. Serve with a slotted spoon.