Scallop and Winter Citrus Salad

Scallop and Winter Citrus Salad


For the Scallop:

  • 18 Fresh medium sized sea scallops (U30/40)
  • 1 ½ Tablespoons Sea salt
  • 1 ½ Tablespoons Granulated sugar
  • 1 Tablespoon Lemon zest

For the Salad:

  • 2 Meyer Lemons, zested and juiced
  • 1 Tangerine, zested and juiced
  • 1 Teaspoon kosher salt
  • 2 Tablespoon Bricoleur Vineyards Estate Olive Oil
  • 2 Tablespoon lemon infused olive oil
  • ¼ Cup sliced almonds, toasted
  • 2 Ruby Grapefruit, peeled and segmented
  • 6 Cups of Mixed winter greens


  1. In a nonreactive bowl, gently toss scallops in salt, sugar, and lemon zest. Cover and allow to marinate for twenty minutes. While the scallops are marinating prepare the vinaigrette whisk the sea salt into the citrus juice until dissolved. While whisking, add the olive oil, lemon oil, and zest. Reserve.
  2. After twenty minutes, rinse the marinade from the scallops and pat dry. In a nonstick pan bring grapeseed oil to a shimmer over medium-high heat. Sear the scallops for one minute on each side. Season with fleur de sel and reserve.
  3. Place three scallops on each plate. Toss the greens with the citrus segments, almonds, and vinaigrette. Partially cover the scallops on each plate with the salad.

Pairs Well With

Isla rose brut rosé


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