|½ cup||rice wine vinegar|
|½ cup||fresh tangerine juice|
|5.00||fresh bay scallops|
|1.00 tablespoon||olive oil|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|1.00 cup||arugula; cleaned|
|1.00 tablespoon||extra-virgin olive oil|
|1.00||tangerine; peeled and sliced|
|2.00 ounce||parmigiano-reggiano cheese|
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. This recipe yields 2 appetizer servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2311 broadcast 03-07-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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