Grapefruit Scallop Crudo

When I was a kid, my dad used to tell us about an elegant French restaurant in Milan that he would frequent on business trips. He would solemnly describe how the skilled waiters could supreme an orange tableside in less than a minute and then flambé it for dessert. I would dream about seeing and tasting such magic. I never made it to that restaurant in Milan, but years later, my first lesson at Le Cordon Bleu was on segmenting citrus and I finally learned how to supreme an orange.

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