Seared Scallops With Pepper Arugula And Tangerine Gastriq

The secret of a believer’s holy walk is his continual recurrence to the blood of the Surety, and his daily [communion] with a crucified and risen Lord. All divine life, and all precious fruits of it, pardon, peace, and holiness, spring from the cross. All fancied sanctification which does not arise wholly from the blood of the cross is nothing better than Pharisaism. If we would be holy, we must get to the cross, and dwell there; else, notwithstanding all our labor, diligence, fasting, praying and good works, we shall be yet void of real sanctification, destitute of those humble, gracious tempers which accompany a clear view of the cross.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

1	c	Sugar
1/2	c	Rice wine vinegar
1/2	c	Fresh tangerine juice
5		Fresh bay scallops
1	T	Olive oil
		Salt and pepper
1	c	Arugula, cleaned
1	T	Extra-virgin olive oil
		Salt and black pepper
1		Tangerine, peeled and sliced
2	oz	Block of Parmigiano-Reggiano
		cheese
		Black pepper

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE2311  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.
Yield: 2 appetizer servings  Posted to recipelu-digest by molony
<molony@scsn.net> on Feb 28, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1783 Calories From Fat: 496 Total Fat: 62.3g Cholesterol: 149.7mg Sodium: 2630.5mg Potassium: 1581.2mg Carbohydrates: 293.7g Fiber: 2.8g Sugar: 234.3g Protein: 67.8g