Shellfish with Clementines
Segment the oranges into a bowl, then squeeze the orange membrane to extract as much juice as possible. Cover and chill.
Heat the butter and olive oil together in a large frying pan set over a moderate heat until the butter stops foaming. Season the scallops and pan fry for 1 minute on each side. Remove from the heat and arrange them spaced apart evenly in a serving bowl.
Arrange the orange segments and clementine wedges in and amongst the scallops. Do the same with the spinach and the dill sprigs. Sprinkle over the carrot and serve immediately.