½ cup lime juice, use zest as well

¼ cup light soy sauce

1/8 cup rive wine vinegar

1/8 cup mirin

1/8 cup honey

¼ cup olive oil

3 cloves garlic, finely brunoise

3 shallots, finely brunoise

1 small red chilli, finely brunoise

1 tsp ginger, finely brunoise

½ cup diakon, parsienned

½ cup carrot, parsienned

½ cup fennel, thinly sliced

1 large grapefruit, segmented and halved on a bias

1 avocado, diced

1 cup arugula

12-16 bay scallops (depending on size, 3 if larger, 4 if smaller)

Duck fat

Salt

1. Combine grapefruit with sugar, lemon juice, pepper, salt and broil until sugars caramelize and flavours infuse. Blend and pass through a fine chinoise.
2. Mix in enough mascarpone with resulting liquid to reach a thick consistency similar to yogurt.
3. Add additional grapefruit juice for flavouring purposes (if needed)

1. Combine wet ingredients and emulsify oils and then add honey.
2. Mix in dry ingredients.
3. For the parisienne, use a small melon baller, about the size of a marble.
4. Marinate dry ingredients with wet for about 4 hours.

1. Cut avocado and mix with other ingredients in the civiche dressing.
2. When ready to plate, lightly coat greens with civiche liquid and a bit of salt.

1. Preheat pan and enough duck fat to cover bottom of pan until extremely hot, dry scallops with paper towel and season both sides with salt.
2. Cook both sides of scallop until a nice brown sear is achieved (about 30 seconds to 1 minute on each side depending on size and how hot fat is)

1. On rectangular plate, streak mascarpone along length of plate.
2. Place scallops in an inordinate fashion along length of plate and strategically and neatly place salad ingredients around and slightly overtop the scallops.