Citrus Scallop Salad Recipe - Cooking Index
Citrus Scallop Salad Recipe - Cooking Index
| 1/2 cup | 118ml | Olive oil - plus |
| 1 tablespoon | 15ml | Olive oil - for sauteeing |
| 3 tablespoons | 45ml | Citrus Gastrique - see * Note |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 6 | Sea scallops (large) | |
| 2 cups | 80g / 2.8oz | Washed arugula leaves |
| Orange zest - for garnish |
* Note: See the "Citrus Gastrique" recipe which is included in this collection.
In a small bowl whisk together 1/2 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.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2160 broadcast 05-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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