Raw Scallops with Citrus

Method

1. Zest the orange and grapefruit. Set the zests aside.
2. Cut off the tops and bottoms of the orange and grapefruit. Slice off the peel and pith, then carefully cut out the segments (supremes). Squeeze the remaining pulp to obtain juice; add the zests to the juice.
3. Toast the pink peppercorns lightly in a dry pan, then crush them coarsely.
4. Prepare the citronette: mix the citrus juice with zests, crushed pink pepper, salt, and olive oil. Emulsify with an immersion blender until thick.
5. Slice the scallops into thin carpaccio slices (about 0.5 cm).
6. Plate: arrange the scallop slices in a fan, intersperse with citrus segments, drizzle with the citronette, garnish with dill, pink pepper, and a few drops of spicy oil.