Lemon Myrtle Scallops with Citrus Salad

When segmenting the citrus fruits, be sure to remove the flesh from between the membrane.

Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
4 servings


  • 2 oranges, peeled and segmented
  • 2 pink grapefruit, peeled and segmented
  • 1 lime, peeled and segmented
  • 3 cups (750 mL) baby spinach leaves
  • 2 teaspoons (10 mL) extra-virgin olive oil
  • 12 scallops
  • 3/4 teaspoon (4 mL) ground lemon myrtle
  • 2 teaspoons (10 mL) butter


For the salad, blanch orange, grapefruit and lime segments in boiling water for 30 seconds. Drain, toss with baby spinach and dress with olive oil. Trim scallops of any membrane and dust with lemon myrtle. In a frying pan, melt butter over high heat. When butter just starts to foam, add scallops and cook for 2 to 3 minutes on each side. Divide salad evenly among 4 plates and top with seared scallops.