with Shaved Asparagus Salad and Fresh Citrus

Appetizer - Serves 4

Prepare salad:
2 oranges – peeled and sliced (save all extra juice)
1 grapefruit – peeled and sectioned (save all extra juice)
4 oz. fresh arugula
One bunch asparagus thinly sliced on extreme bias
One medium onion cut into rings and grilled

Prepare dressing:
2 oz. fresh grapefruit juice
2 oz. extra virgin olive oil
Cracked pepper to taste

Mix one half of the oranges and grapefruit with arugula, asparagus, and onion and toss in dressing. Spoon salad onto platter.

Marinate 8 large scallops in:
2 oz. extra virgin olive oil
One shallot – minced
Cracked pepper to taste
Tablespoon parsley
Pinch of red chili flakes

Place marinated scallops on hot Teflon pan and sear until nicely brown on one side (approx. 2 minutes). Turn over and cook until all edges are lightly brown (approx. 1 minute). Place on top of salad and serve.