- 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.
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