Prepare the citrus fruits:

1. Peel the grapefruit and oranges, removing all the white pith. Segment the fruit and set aside in a bowl.
2. Collect the juice that runs off the citrus fruits into the bowl while you work, then add the lime juice.

Preparing the scallops:

1. Dry the scallops with paper towels. Season lightly with salt and pepper.
2. Cut some orange and lemon zest.
3. Heat a non-stick frying pan with a knob of butter and the zest over medium heat. Let the zest infuse for one minute. Sear the scallops for 1 to 2 minutes on each side until golden brown on the outside and tender on the inside. Remove them from the pan and let them cool slightly

Prepare the vinaigrette:

In a small bowl, combine the reserved citrus juice, the remaining olive oil, the chopped dill, salt and pepper. Whisk lightly to emulsify.

Assemble the salad:

1. On a plate or in a serving dish, arrange the salad leaves (lamb's lettuce, rocket, sucrine) if you are using them.
2. Arrange the citrus segments and add the warm scallops. Sprinkle with a little Espelette pepper or smoked paprika.
3. Drizzle generously with the dill vinaigrette.