Seared Scallop with Citrus Relish and Balsamic Vinegar


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.
  • Drizzle with balsamic vinegar.
  • Serves 3