Seared Maine Scallops with Vanilla Poached Citrus Salad & Baby Greens

Chef Christopher Brooks

Blantyre,, Lenox, MA


  • 12 dry scallops
  • ½ vanilla pod or ½ tsp. vanilla extract
  • 2 pink grapefruits
  • 3 oranges
  • 2 lemons
  • 1 lime
  • ¼ lb of baby greens


Segment all citrus fruit. Take juice and bring to a boil with vanilla pod. Pour mixture over segments. Refrigerate overnight.

Sear scallops in 1 Tbsp. oil over high heat (large scallops will take about 1 minute for each side).

Dress greens with olive oil, salt and pepper. Place citrus salad on plate, top with greens and place scallops on top.