Chef Daniel’s Pan-Seared Scallops and Citrus Vinaigrette

• Small Cubes of Watermelon
• Small Cubes of Honeydew
• 2 Blood Oranges
• 1 Cara Cara Orange
• 1 Lemon
• 3-4 Large Scallops
• Wasabi Masago
• Kaiware Sprouts
• Olive Oil
• Vinegar
• Salt
• Pepper

I N S T R U C T I O N S  F O R  V I N A I G R E T T E:

1. Cut the watermelon into small cubes.
2. Cut honeydew into small cubes.
3. (Optional) Put watermelon and honeydew through a vacuum sealer to get a translucent color.
4. Cut around the edges of the Cara Cara Orange until it is fully peeled. Repeat this step for the blood oranges and the lemon.
5. Once all fruits are peeled, cut out 3-5 crescent shapes of each fruit, and squeeze the juice into a mixing bowl.
6. Add olive oil and vinegar, keeping the ratio to 2 parts Olive Oil and 1 part Vinegar (2:1).
7. Add a dash of salt and pepper to taste.