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
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.