| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Sugar |
| 1/2 | c | Rice wine vinegar |
| 1/2 | c | Fresh tangerine juice |
| 5 | Fresh bay scallops | |
| 1 | tb | Olive oil |
| Salt and pepper | ||
| 1 | c | Arugula; cleaned |
| 1 | tb | 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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