• 10 bay scallops, sliced in half through centre
• ½ cup (118ml) lime juice
• 1 lemon, juice and zested
• 2 tangerines, 1 peeled, seeded and sectioned & 1 juiced
• 1 red grapefruit, peeled, seeded and sectioned
• fresh basil leaves
• Fleur de Sel
• 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.