Sea Scallops with Grapefruit vinaigrette & Baby mizuna Salad and Tobiko

Ingredients

8 each Sea scallops
8 fl. oz. Grapefruit juice
2 each Pink grapefruit
4 fl. oz. Olive oil
2 cups Baby mizuna
salt, to taste
white pepper, to taste
2 each Lemons, zested
2 each Oranges, zested
2 tbsp. Tobiko

Preparation

1. Slice the scallops thinly into discs. Cover and refrigerate.
2. Bring the grapefruit juice to boil over high heat. reduce to medium heat and reduce fluid by tree-fourths. about 10mins.
3. Whisk in the olive oil and season with salt and pepper. Vinaigrette will not be emulsified.
4. Cut the pink grapefruit into supremes and gently pull apart into small pieces.
5. To plate, toss a small handful of the mizuna with the vinaigrette. Season with salt and pepper. Arrange the scallops, drizzle with vinaigrette. scatter the grapefruit, lemons, and orange zest and tobiko over scallops.