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@...
05-08-1997
Recipe by: Emeril Lagasse
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