Bay Scallops with Lemon and Orange

• 2 lemons, preferably Meyer
• 2 navel oranges
• ¼ cup extra virgin olive oil</

Cut 2 strips of lemon zest, finely dice, and reserve. To cut fruit into sections, remove the ends from the oranges and lemons. With a sharp knife, follow the curve of the fruit and cut away the peel and pith. Run the knife between the membranes of each section. Squeeze the membranes over the bowl to catch additional juice and discard. Reserve the sections and juice.

In a large skillet,