Seared Scallops with Pepper Arugula and Tangerine Gastrique Recipe

Name: Seared Scallops with Pepper Arugula and Tangerine Gastrique
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1/2 cup rice wine vinegar; 1/2 cup fresh tangerine juice; 5 fresh bay scallops; 1 tablespoon olive oil; Salt and pepper; 1 cup arugula, cleaned; 1 tablespoon extra-virgin olive oil; Salt and black pepper; 1 tangerine, peeled and sliced; 2 ounces block of Parmigiano-Reggiano cheese; Black pepper

Servings: persons

1 cup sugar
1/2 cup rice wine vinegar
1/2 cup fresh tangerine juice
5 fresh bay scallops
1 tablespoon olive oil
Salt and pepper
1 cup arugula, cleaned
1 tablespoon extra-virgin olive oil
Salt and black pepper
1 tangerine, peeled and sliced
2 ounces block of Parmigiano-Reggiano cheese
Black pepper

1
For the gastrique: In a sauce pot, combine the sugar, rice wine vinegar, and tangerine juice.
2
Bring up to a boil and reduce to a simmer.
3
Reduce until the liquid is a syrup (about 15 to 20 minutes).
4
For the scallops: In a saute pan, heat the olive oil.
5
Season each side of the scallops with salt and pepper.
6
When the pan is smoking hot, add the scallops.
7
Sear the scallop on one side until golden brown, about 2 to 3 minutes.
8
Turn the scallop over and sear the other side until golden, about 2 to 3 minutes.
9
For the salad: In a mixing bowl, toss the arugula and extra-virgin olive oil together.
10
Season with salt and pepper.
11
To assemble, mound the arugula in the center of the platter.
12
Arrange the scallops around the arugula.
13
Drizzle the gastrique over the entire platter.
14
Garnish with the tangerine slices, shaved Parmigiano-Reggiano ch

322

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 12 ingredients. The key ingredients include: 1 cup sugar, 1/2 cup rice wine vinegar, 1/2 cup fresh tangerine juice, 5 fresh bay scallops, and more.

Yes, Seared Scallops with Pepper Arugula and Tangerine Gastrique 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.

Seared Scallops with Pepper Arugula and Tangerine Gastrique

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