Tony's Table: Citrus Scallops

NEW YORK (CBS 2) -- Tony Tantillo has a delicious way to zest up your scallops and get some Vitamin C at the same time!

Citrus Scallops

8 medium-sized scallops

1/2 cup olive oil

2 tablespoons butter

2 medium shallots, chopped finely

1 pink grapefruit

3 blood oranges

1 bunch of radicchio

1 head of endive

1 small jicama

Prepare shallots:

- Heat butter and a small amount of olive oil in a pan, then add shallots.

- Season scallops lightly with salt and pepper.

- Once shallots are translucent, add scallops to pan.

- Sauté until tender and lightly browned all over.

Prepare citrus:

- Peel grapefruit and 1 blood orange, then section and cut them into cubes. Place in a bowl.

- Finely chop the mint and jicama.

- Add to bowl and mix.

Prepare dressing:

- Whisk 1/4 cup of olive oil together with juice from 2 blood oranges.

Plate:

- Peel off outer layers of radicchio and endive and shape into 'bowls.' Make one bowl for each scallop.

- Pour citrus mixture into leaf bowls, then place scallops on top.

- Drizzle dressing to taste on top, then serve.

(NOTE: Prep times can vary by equipment. Be sure to check that all ingredients are fully cooked.)