12 U10 dayboat scallops

1 cup citrus sake jus (see related video recipe)

1/2 package katafi pastry (shredded filo dough)

1/2 tsp fennel seed, toasted and ground

1/2 cup clarified butter

1 tbsp whole butter (for basting)

1 orange, peeled and segmented

1 grapefruit, peeled and segmented

1 blood orange, peeled and segmented

Kosher Salt and freshly ground white pepper

1. Preheat oven to 350˚F

2. To prepare ketafi nests, form the lengths of ketafi pastry into circular nest shapes and place on sheet pan

3. Brush or drizzle with clarified butter and season with kosher salt and fennel seed

4. Bake for 5- 7 minutes at 350˚F until golden brown

5. To cook scallops season with salt on both sides and with white pepper on one side

6. Pour enough clarified butter to cover the bottom of the pan into a sauté pan

7. Heat the butter until smoking and place scallops into pan, reduce heat to medium high

8. Sear scallops until golden brown (approx. 2 minutes) then turn over and sear the other side (the scallops should be firm to the touch and medium rare in the middle)

9. Baste with whole butter and remove onto paper towel

10. Heat sauce in sauté pan

11. Place nest in center of plate and place scallops on top

12. Add citrus sections to the sauce and spoon around the nest

13. Sprinkle scallops with sea salt and garnish with chervil sprigs