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Serves 8 as an appetizer

2 ounces almonds

2 ounces panko breadcrumbs

1 ripe grapefruit

1 Cara Cara orange

1 navel orange

Sugar

1/4 cup sour cream

2 tablespoons half-and-half

1 vanilla bean

8 U-10 scallops

Olive oil

Salt and pepper

Place almonds and panko in food processer and puree.

Peel citrus and remove the segments with a knife and place in a bowl. Taste for sugar content and add a little sugar if needed. Squeeze the juice out of the left over citrus over the segments and season with salt and pepper.

Mix the sour cream and half-and-half together. Split the vanilla bean in half and scrape the seeds into the cream mixture and stir together. Place in squeeze bottle.

Heat sauté pan over medium high heat. While pan is heating, roll the scallops through the almond mixture and set aside. Place oil in the pan and add scallops. Season with salt and pepper. Cook scallops for one minute on each side; remove scallops from pan.

To serve, place citrus on a plate with some of the juice. Place a scallop on top and then drizzle with vanilla cream and enjoy.