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INGREDIENTS
1 orange sectioned
1 lemon sectioned
1 lime sectioned
1- 15 ounce can of mandarin pieces
1 medium shallot diced fine
1 T finely diced red bell pepper
1t chopped cilantro
zest of one orange
3 jumbo scallops
3 ounces spring mix or other baby greens
1 ounce balsamic vinegar
salt and pepper to taste
1 T vegetable oil
PROCEDURE
- Dice all sectioned fruit and mandarins, set aside.
- Combine first 8 ingredients including juice from can of mandarins, mix thoroughly add salt and pepper to taste.
- Refrigerate for 4 hours.
- Season scallops with salt and pepper and sear in hot skillet with vegetable oil. Sear for 1 minute each side.
- Arrange lettuce on small plate. Spoon drained citrus relish next to lettuce.
- Slice cooked scallop in half and arrange next to relish.
- Drizzle with balsamic vinegar.
- Serves 3
