Crudo on the Half Shell

1. 1

   Place the scallops in a single layer in a resealable plastic bag and freeze for 1 hour.

2. 2

   (This makes them firmer and easier to dice.)

3. 3

   Cut the frozen scallops into 1/4 -inch pieces.

4. 4

   Rinse the clams under cold water to remove any grit.

5. 5

   Shuck the clams: Slide a clam knife between the shells and twist to pry them apart.

6. 6

   Detach the clam from the top shell, then slide your knife under the clam to detach it from the bottom shell.

7. 7

   Remove any shell fragments from the meat, then coarsely chop.

8. 8

   (Clean and reserve 16 half shells for serving.)

9. 9

   Toss the scallops and clams with the lemon juice, olive oil and jalapeno in a medium bowl.

10. 10

    Spoon into the reserved clam shells.

11. 11

    Sprinkle with salt and serve immediately.

12. 12

    Photograph by Jim Franco

* Per serving · 4 servings · Values may vary.

No additional tips available.