Ingredients (serves 4)
12 large sea scallops
8 baby carrots
10 baby radishes
10 mint leaves (chiffonade)
1 c sugar
1 c olive oil
Sea salt and fresh cracked pepper
Start by peeling the skin from the two grapefruit and half the orange, being careful to remove all of the white pith. Juice and zest all the fruit. Make the simple syrup by heating one cup of water with one cup of sugar over medium heat, stirring often.
When the sugar is melted into the water, take off the heat and set aside for later. Once these steps are complete, begin your purée by filling a small sauce pot with cold water and the peelings from the two grapefruit and the half orange. Bring the water to a boil, then bail the water from the pot, and repeat this process five times.
While you wait for the water to boil each time, wash the carrots and radish. Take off the leafy top and set aside. Carefully start to slice the vegetables paper thin on your mandolin. At this point, you have brought the peels to a boil starting in cold water five times. Finish cooking the peels in the simple syrup over medium low heat until the peels appear translucent. This will take 30 to 45 minutes. Remove the peels from the simple syrup and place in a blender with half the grapefruit juice and all the orange juice and blend on high. When the purée begins to become smooth, finish by drizzling in a half cup of olive oil.
Place the warm purée in the fridge to cool. Wash the scallops with cold water and remove the muscle on the side. Slice them into quarter-inch-thick coins.
Assemble your dish by making a quick dressing with the other half cup of olive oil, the lime juice, the mint, and one teaspoon of the simple syrup used to cook the citrus peels from the purée. Mix the shaved carrots and radish in two tablespoons of this dressing.
Spread the purée artfully on the plate. Shingle the scallop coins in a line through the purée. Place the carrot and radish salad around the plate. Finish with sea salt and cracked pepper and garnish with some of the dressed vegetable tops.