Wash and cut scallops in half through the center and place in a shallow bowl in a single layer. Add the lime, lemon and tangerine juice along with the lemon zest. Mix and cover the bowl. Refrigerate for 2 hours, turning the scallops over after 1.
Plate the scallops (5 pieces per serving), adding segments of tangerine and grapefruit. Add 3-4 basil leaves and garnish with Fleur de Sel and drops of olive oil.
Wash and cut scallops in half through the center and place in a shallow bowl in a single layer. Add the lime, lemon and tangerine juice along with the lemon zest. Mix and cover the bowl. Refrigerate for 2 hours, turning the scallops over after 1.
Plate the scallops (5 pieces per serving), adding segments of tangerine and grapefruit. Add 3-4 basil leaves and garnish with Fleur de Sel and drops of olive oil.
