- 1 cup sugar
- 1/2 cup rice wine vinegar
- 1/2 cup fresh tangerine juice
- 8 fresh sea 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 supremed
- 2 ounces block of Parmigiano-Reggiano cheese
For the gastrique: In a medium sauce pan, 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 similar to the consistency of maple syrup, about 10 to 15 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.
Whole Roasted Chicken Infused with Tangerines and Rosemary With A Tangerine Glaze
Arugula And Prosciutto Salad With Pears, Blue Cheese And Pecans
Prosciutto Wrapped Asparagus With Sauteed Mushroooms
Seared Scallops With Savoy Cabbage, Fingerling Potatoes, Pink Ladies, And Sultanas
Savory Profiterole With Lobster And Truffle Oil Croquembouche With Tangerine Gastrique
Turnip And Radish Slaw With Jumbo Lump Crabmeat And Chive Oil
Spring Pea Soup With Smoked Bacon And Pea Shoots
Black Pepper Crusted Sea Scallops With A Crab Meat And Fiddlehead Fern Relish With Roasted Red Pepper Sauce
Chilled Stone Crab Claws With A Hearts Of Palm Salad And Honey Tangerine Gastrique