Prado At Intercontinenal Montelucia Resort Day Boat Scallops
6 ounces Day Boat scallops
1 Orange
1 Grapefruit
1 Meyer lemon
1/2 teaspoon Fennel pollen
1 teaspoon Saba vinegar
2 ounces Arugula
Salt to taste
Extra virgin olive oil
Season scallops with salt and oil. Grill to medium rare.
Cut segments out of the orange, lemon and grapefruit. Season with olive oil
and fennel pollen. Add arugula and saba vinegar.
Plate the salad with scallops on top.
Chef: Chef Francesco Roccato Restaurant: Prado at InterContinental
Montelucia Resort & Spa