Seared Scallops With Pepper Arugula And Tangerine Gastriq Recipe

Seared Scallops With Pepper Arugula And Tangerine Gastriq Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1 cup: Sugar,
1/2 cup: Rice wine vinegar,
1/2 cup: Fresh tangerine juice,
5: Fresh bay scallops,
1 tbsp: Olive oil,
Salt and pepper,
1 cup: Arugula, cleaned
1 tbsp: Extra-virgin olive oil,
Salt and black pepper,
1: Tangerine, peeled and
Sliced,
2 ounce: Block of Parmigiano-Reggiano,
Cheese,
Black pepper,

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.

Yield: 2 appetizer servings

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Source from luhu.jp