Ingredients
- 1 cup sugar
- 1/2 cup rice wine vinegar
- 1/2 cup fresh tangerine juice
- 5 fresh bay scallops
- 1 tablespoon olive oil
- Salt and pepper
- 1 cup arugula, cleaned
- 1 tablespoon extra-virgin olive oil
- Salt and black pepper
- 1 tangerine, peeled and sliced
- 2 ounces 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 ch
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By CathysGardening
blacksburg, VA
on February 10, 2013
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I gave this recipe 5 stars even though I changed a few things. Well, more like, conmbined recipes. I made this as a first course for my sister's birthday dinner last night and everyone thought it was excellent. Unfortunately I couldn't find tangerines so I had to substitute oranges. Ooh, I know big change.... I look forward to trying with tangerines. I also added pommegranite seeds and omitted the orange slices. I would add if I had the tangerines, but thought orange slices might over power the dish. Make sure you salt and pepper the scallops./ I also added a sprinkling of cayenne for a little spice. Very easy and fresh tasting. I will definately make again. Also, the gastrique is enough for 8 servings.
By kgalway10_12112174
Smithtown, 72
on August 29, 2009
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This is a very easy recipe and a great light and fresh summer dish. The gastrique is really tasty and I used the leftover gastrique throughout the week on salads. Excellent!
By amiele3200_2525065
Manalapan, NJ
on June 13, 2008
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Easy to make, delicious, and a great presentation. Tripled the recipe amount and made as a main course! I will make this dish again and again
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