Bistro Zin Seared Scallops With Roasted Cauliflower And Tangerin

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

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

Recipe

• 1 sauté cauliflower with 2 tablespoons canola oil over medium heat for about 15 minutes, until al dente. season with salt and pepper. set aside.
• 2 reduce wine with shallots, bay leaf and peppercorns until 2 tablespoons of liquid remain. add orange juice and reduce by half. strain liquid and whisk in butter. season with salt and pepper.
• 3 wash frisee in cold water and drain. mix frisee, tangerine segments, grapefruit segments, cooked peas, chives, extra virgin olive oil, salt and pepper.
• 4 season scallops with salt and pepper. sear over high heat with 2 tablespoons canola oil for 2 minutes on each side. let rest for 2 to 3 minutes after cooking.