Mari Carmen’s Scallops with Candied Lemon

The last time I ate at La Sirena, a restaurant in Alicante that I adore, the chef, Mari Carmen Vélez, offered an unforgettable scallop dish. Presented in stark white soup bowls, the fat, seared scallops came in a delightful sweet-tart broth strewn with a bright confetti of diced zucchini, pumpkin, and mushrooms. “But what gives the dish that unusual citrusy kick and mystique?” I wanted to know. Candied lemon peel was the answer. Adapted to a home kitchen, the scallops make a showstopping fi