| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce03 |
2 |
servings |
INGREDIENTS
| 1/2 |
c |
Olive oil; plus |
| 1 |
tb |
Olive oil; for sauteeing |
| 3 |
tb |
Citrus Gastrique; see * Note |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 6 |
lg |
Sea scallops |
| 2 |
c |
Washed arugula leaves |
|
|
Orange zest; for garnish |
INSTRUCTIONS
* Note: See the "Citrus Gastrique" recipe which is included in this
collection.
In a small bowl whisk together 1/2 cup of olive oil, orange juice and
Citrus Gastrique; season with salt and pepper. Heat remaining
tablespoon oil in a saute pan. Season scallops and sear both sides
until golden-brown and crusty, about 4 minutes per side. In a salad
bowl toss arugula with 2 tablespoons of gastrique vinaigrette. Divide
between 2 plates. Place 3 scallops on each plate and drizzle with
remaining vinaigrette. Serve immediately, garnished with orange zest.
This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2160 broadcast 05-08-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”