Scallops Meet Citrus in this Spring-Friendly Starter at San Francisco's Robin

When you’re getting your fish overnighted from Hokkaido, Japan, you want to make sure it shines on the plate. That’s why Adam Tortosa of Robin in San Francisco keeps the slightly sweet scallops simply dressed with yuzu vinaigrette for this bright and spring-y dish dotted with fresh market citrus (blood oranges, pomelo, mardarins or cara cara). “Scallops and citrus are meant for each other,” says Tortosa, who likes...