Ingredients
Marinade:
1 pound fresh scallops
1 cup fresh lime juice
1/2 cup fresh orange juice
1/4 cup Red onion diced
1/4 cup Serrano chiles diced
Sauce:
2 tablespoon Olive oil
1/2 pound tomatillos
1/2 pound Roma tomatoes
1 red onion
1 jalapeno pepper
1/2 cup lime juice
1 teaspoon truffle oil
1/2 cup cilantro
Salt & pepper

Instructions
Marinade: Place all the ingredients in a non- reactive container and keep cold in the refrigerator for 24 hours. Remove from the refrigerator and drain all the liquid and set aside.

Sauce: In a saute pan with tablespoon of oil, bring up to high heat and add the first 4 ingredients. Toss until they are blackened. Let cool and in a food processor, place all blackened vegetables and remaining ingredients and pulse to medium chop the vegetables. Toss well and chill. Fold scallops into mixture and serve.