Seared Scallops with Blistered Tomatoes & Arugula Salad with Tangerine Vinaigrette

Chef-Razia-Sabour

Seared Scallops with Blistered Tomatoes & Arugula Salad with Tangerine Vinaigrette

Ingredients

3 tangerines (zested& juiced)

2 tbsp white wine vinegar

1 tbsp Dijon mustard

1 cup of corn

2 tbsp shallots (minced)

2 tbsp olive oil

Salt and pepper to taste

1 Pound Scallops (8-10)

1 tsp butter

1 tbsp oil

Directions:

Heat oil to medium-high in skillet

Sear scallops until golden brown on one side 4 minutes

Flip and sear other side for 4 minutes

Remove from skillet

In the same skillet add butter, sauté corn until begins to char

Toss in a handful of tomatoes and sauté until they begin to blister

Remove skillet from heat

Lay 4 cups of arugula on a platter and layer scallops, corn and tomatoes on top

Drizzle with vinaigrette

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