½ cup assorted micro greens
2 – 3 citrus fruits (such as grapefruit, Cara Cara oranges, tangerine, pomelo, or blood orange)
2 radishes
1 fennel bulb
Pickled peppadew or pepperoncini peppers
Fresh dill
Aleppo chili pepper flakes
Salt & pepper to taste
1 tbsp Champagne Vinegar
2 tbsp Extra Virgin Olive Oil
10 Vertical Bay Scallops
1 tbsp butter
1 tbsp oil suitable for frying (like avocado, grapeseed, sunflower)

1. Supreme your citrus by slicing off the top and bottom of the fruit, then slicing down from the top to the bottom, removing the peel completely from the fruit. You will end up with just the inside of the fruit with no white pith remaining. Hold the citrus in your hand with the fat ends facing you, and gently cut the fruit out from between the segments. You’ll be left with a perfect crescent. Repeat this for all of your citrus. Squeeze the juice from the leftover membrane into a small bowl, this will be used for your dressing.
2. Using a mandolin on its finest setting, thinly slice the fennel and radishes. Slice pickled peppers into rings.
3. On a large platter arrange your base of fennel, radishes, citrus supremes, and microgreens. Sprinkle with salt and pepper and set aside.
4. Make your dressing by combining 2 tablespoons of reserved citrus juice, champagne vinegar, olive oil, salt, and pepper.
5. Heat a large skillet over medium heat, add your butter and oil, and let it get sizzling hot. Add your scallops to the hot oil. Let them cook without moving them for 3-4 minutes. When they turn golden brown along the bottom, flip them and cook on the other side for another two minutes. Top your salad with the hot scallops and drizzle over your dressing. Top with pickled pepper and dill fronds. Serve immediately.