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Ингредиенты
- 1 c. Sugar
- 1/2 c. Rice wine vinegar
- 1/2 c. Fresh tangerine juice
- 5 x Fresh bay scallops
- 1 Tbsp. Extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. Arugula cleaned
- 1 Tbsp. Extra-virgin extra virgin olive oil
- 1 x Tangerine peeled and sliced
- 2 ounce Parmigiano-Reggiano cheese
Инструкции
- 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 till the liquid is a syrup. About 15 to 20 min.
- For the scallops: In a saute/fry pan, heat the extra virgin olive oil. Season each side of the scallops with salt and pepper. When the pan is smoking warm, add in the scallops. Sear the scallop on one side till golden brown-brown, about 2 to 3 min. Turn the scallop over and sear the other side till golden brown, about 2 to 3 min.
- For the salad: In a mixing bowl, toss the arugula and extra-virgin 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 2 servings | |
| Calories 633 | |
| Calories from Fat 127 | 20% |
| Total Fat 14.34g | 18% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 120mg | 5% |
| Potassium 479mg | 14% |
| Total Carbs 114.54g | 31% |
| Dietary Fiber 1.0g | 3% |
| Sugars 111.04g | 74% |
| Protein 12.71g | 20% |
