• 12 fresh scallops
  • 1 grapefruit
  • 2 lemons
  • 2 oranges
  • 20 cl of Astelia olive oil
  • 1 tablespoon of fresh dill


  1. Thinly slice the scallops and place them on a plate.
  2. Make a citrus vinaigrette: zest the different citrus fruits, mix the zest with olive nectar, add the lemon juice, season with salt and pepper to your liking.
  3. Marinate the scallops in the citrus vinaigrette just before serving.
  4. Use a few grapefruit and orange supremes (citrus segments are called supremes), place them on the carpaccio.
  5. Garnish with fresh sprigs of dill
  6. Serve

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