Paramount Citrus

Use a zester to take strips of citrus off of the lemon and orange. Place these strips, or zest, in a solution of 1 cup of water. Bring to a boil and strain. Repeat this process two more times. On the third time, add 1 cup sugar to the water. Simmer for ten minutes and strain. Lay flat on a paper towel to dry.

Take orange, lime, and pumello and cut off both ends. Place on one end and cut the peel and membrane off the sides of the fruit. Cut fruit out from in between membrane. This will give you citrus supremes (essentially segments without the membranes). Set supremes aside in a bowl.

In another bowl, mix 4 tblsp. olive oil, orange juice, garlic, salt and pepper. Set aside. Season the scallops with salt and pepper and pan sear the scallops in the remaining tablespoon olive oil. For each serving, toss a handful of mixed greens in the orange juice and olive oil mixture. Place them on plate. Place a spoonful of segments on the greens. Place one scallop on top of supremes. On top of the scallops, place a small pile of the candied citrus zest. A lovely stacked appetizer -- always a hit at dinner parties.