Seared scallops with pepper arugula & tangerine gastrique

2 servings

Ingredients

Quantity Ingredient
1.00 cup sugar
½ cup rice wine vinegar
½ cup fresh tangerine juice
5.00 fresh bay scallops
1.00 tablespoon olive oil
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 cup arugula; cleaned
1.00 tablespoon extra-virgin olive oil
1.00 tangerine; peeled and sliced
2.00 ounce parmigiano-reggiano cheese

Directions

For the gastrique: In a sauce pot, combine the sugar, rice wine vinegar, and tangerine juice. Bring up to a boil and reduce to a simmer. Reduce until the liquid is a syrup. About 15 to 20 minutes.

For the scallops: In a saute pan, heat the olive oil. Season each side of the scallops with salt and pepper. When the pan is smoking hot, add the scallops. Sear the scallop on one side until golden-brown, about 2 to 3 minutes. Turn the scallop over and sear the other side until golden, about 2 to 3 minutes. For the salad: In a mixing bowl, toss the arugula and extra-virgin olive oil together.

Season with salt and pepper. To assemble, mound the arugula in the center of the platter. Arrange the scallops around the arugula.

Drizzle the gastrique over the entire platter. Garnish with the tangerine slices, shaved Parmigiano-Reggiano cheese, and black pepper. This recipe yields 2 appetizer servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2311 broadcast 03-07-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-13-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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