“There are two types of scallops to choose from when you are at the supermarket or fishmonger: wet and dry. They are pretty easy to identify and tell apart. Dry scallops are generally preferred.” –Chef Jeremy Sewall


  • 8 ounces scallops, diced
  • 4 tablespoons lime juice
  • 1 tablespoon red bell pepper, minced
  • 1 cup pineapple, cleaned and chopped
  • 1 tablespoon lemon juice
  • 1 fresno pepper, seeds removed, chopped
  • 1 tablespoon cilantro, rough chopped
  • 2 cups crispy potato chips
  • Salt and pepper to taste


  1. Soak diced scallops in lime juice and season with salt and pepper. Keep this mixture cold.
  2. Juice the pineapple and fresno in the Juice Fountain® Multi-Speed. Add the lemon juice and stir until smooth.
  3. Pour mixture over scallops and add minced pepper, onion, and cilantro. Season with salt and pepper to taste. Serve in a chilled bowl with crispy potato chips.