Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Olive oil - plus

  2. 1 tablespoon 15ml Olive oil - for sauteeing

  3. 3 tablespoons 45ml Citrus Gastrique - seeNote Salt - to taste Freshly-ground black pepper - to taste

  4. 6 Sea scallops (large)

  5. 2 cups 80g / 2.8oz Washed arugula leaves Orange zest - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * 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.


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