For Citrus Zest
Slice the skin off the fruit of your choice, about 1 1/2 inches long and 1/2 inch wide. Remove all the white pith and cut into very thin strips. Place zest in a small pot and just cover with cold water. Bring up to a boil, strain and refresh in cold water, taste the zest for bitterness. You may have to repeat the process one or two more times until the zest in tender and bitter flavor is out.

For the Scallops
Bring scallops to room temperature, pat dry and season lightly with salt and pepper.  Let scallops sit for about 5 minutes. Melt butter in a hot skillet, when butter becomes brown, add scallops. Cook evenly on both sides, being careful not to overcook scallops, transfer to warm plate. In another pan melt the rest of the butter until brown, pull off the heat and wait 30 seconds, add capers, sprinkle zest over scallops, spoon the butter and capers over the scallops, and serve immediately.

Seared Salmon on Wilted Spinach

4 to 6 salmon fillets
3 TBS olive oil
1/2 C julienne red onions
1/2 C mixed julienne peppers
3 TBS white wine or chicken stock
salt and pepper to taste

Season salmon fillets with salt and pepper.  Heat skillet on medium high heat.  Add 2 TBS olive oil till smoking, slowly add salmon fillets and cook 3 to 4 minutes, turn over and finish. 

Take salmon out and put on warm plate, add mushrooms, onions, peppers and stir 2 to 3 minutes.  Add spinach and stir.  Add white wine or chicken stock and stir until just wilted.  Place spinach on plate and top with salmon.