For 4 people
1 Pink Grapefruit
Alfalfa sprouts (a little)
1 Large rice cake
1 tsp. Soy sauce
3 tbsp. Olive oil
4 tbsp. Peanut oil
1. Peel the grapefruit and orange raw, then separate the quarters over a bowl to collect the juice. Finely grate the lemon zest. Squeeze it to extract the juice. In a bowl, mix the lemon juice and zest, the juice of the other citrus fruits, soy sauce, pepper and olive oil.
2. Using a sharp knife, cut the scallops into very thin slices. Place them in a shallow plate and drizzle with the marinade. Set aside in the fridge for 15 minutes.
Cut the rice cake into 12 pieces. Fry them in oil to make them crispy, then drain them.
4. Divide the citrus fruits and scallops into small bowls. Decorate with a few alfalfa shoots and rice chips. Serve chilled.