Citrus scallop salad

Yield: 2 servings

Measure Ingredient
½ cup olive oil; plus
1.00 tablespoon olive oil; for sauteeing
3.00 tablespoon citrus gastrique; see * note
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
6.00 large sea scallops
2.00 cup washed arugula leaves
1 \N orange zest; for garnish

* Note: See the "Citrus Gastrique" recipe which is included in this collection.

In a small bowl whisk together ½ cup of olive oil, orange juice and Citrus Gastrique; season with salt and pepper. Heat remaining tablespoon oil in a saute pan. Season scallops and sear both sides until golden-brown and crusty, about 4 minutes per side. In a salad bowl toss arugula with 2 tablespoons of gastrique vinaigrette. Divide between 2 plates. Place 3 scallops on each plate and drizzle with remaining vinaigrette. Serve immediately, garnished with orange zest.

This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2160 broadcast 05-08-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Emeril Lagasse

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