Bistro Zin Seared Scallops With Roasted Cauliflower and Tangerin Recipe

Name: Bistro Zin Seared Scallops With Roasted Cauliflower and Tangerin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 large scallops; 1 head cauliflower, broken into 1/2 inch pieces; 4 tablespoons canola oil; ¼ cup white wine; 1 teaspoon shallot; 1 bay leaf; 6 black peppercorns; ½ cup orange juice; 4 tablespoons butter; 1 head frisee, all green removed; 2 tangerines, segmented; 1 ruby red grapefruit, segmented; ¼ cup English pea, blanched; 1 teaspoon chives, chopped; 1 teaspoon extra virgin olive oil; salt; white pepper, to taste

Servings: persons

16 large scallops
1 head cauliflower, broken into 1/2 inch pieces
4 tablespoons canola oil
¼ cup white wine
1 teaspoon shallot
1 bay leaf
6 black peppercorns
½ cup orange juice
4 tablespoons butter
1 head frisee, all green removed
2 tangerines, segmented
1 ruby red grapefruit, segmented
¼ cup English pea, blanched
1 teaspoon chives, chopped
1 teaspoon extra virgin olive oil
salt
white pepper, to taste

1
Saute cauliflower with 2 tablespoons canola oil over medium heat for about 15 minutes, until al dente.
2
Season with salt and pepper.
3
Set aside.
4
Reduce wine with shallots, bay leaf and peppercorns until 2 tablespoons of liquid remain.
5
Add orange juice and reduce by half.
6
Strain liquid and whisk in butter.
7
Season with salt and pepper.
8
Wash frisee in cold water and drain.
9
Mix frisee, tangerine segments, grapefruit segments, cooked peas, chives, extra virgin olive oil, salt and pepper.
10
Season scallops with salt and white pepper.
11
Sear over high heat with 2 tablespoons canola oil for 2 minutes on each side.
12
Let rest for 2 to 3 minutes after cooking.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 16 large scallops, 1 head cauliflower, broken into 1/2 inch pieces, 4 tablespoons canola oil, ¼ cup white wine, and more.

Yes, Bistro Zin Seared Scallops With Roasted Cauliflower and Tangerin falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bistro Zin Seared Scallops With Roasted Cauliflower and Tangerin

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