Chef Christopher Brooks
Blantyre, www.blantyre.com, Lenox, MA
- 12 dry scallops
- ½ vanilla pod or ½ tsp. vanilla extract
- 2 pink grapefruits
- 3 oranges
- 2 lemons
- 1 lime
- ¼ lb of baby greens
Segment all citrus fruit. Take juice and bring to a boil with vanilla pod. Pour mixture over segments. Refrigerate overnight.
Sear scallops in 1 Tbsp. oil over high heat (large scallops will take about 1 minute for each side).
Dress greens with olive oil, salt and pepper. Place citrus salad on plate, top with greens and place scallops on top.