Scallops In Tangerine Oil

0 Scallops In Tangerine Oil

Sep 05

The sweet meat of a scallop makes a nice starter or accompaniment to a sashimi feast. Since you are using raw scallops, it is important to buy them in the shell and shuck them yourself or discuss your menu with your fish monger so that he can guide you to buy the appropriate sushi grade product.

On 05/09/2011 (Monday) at 8:38 pm by Benny.
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Details

Prep Time:
5 min
Ready Time:
5 min

Servings

2 servings

Ingredients

2 medium scallops one scallop per person
2 tablespoons of strained tangerine juice
pinch of kosher salt and pepper
pink peppercorns to garnish
one tablespoon good olive oil

Directions

Begin by placing each scallop on a cutting board and using the palm of your hand, press gently on the scallop so that it won't move. Using a sharp knife, slice the scallop in half by allowing the knife to glide through the soft meat.

In a small bowl combine the tangerine juice, olive oil, pinch of salt and a little grind of pepper and mix well. Now put the sliced scallops into the the sauce and let them sit there for a minute or two as the acid in the juice will begin to 'cook' the scallop and help firm up the texture.

A great way to serve these is in a large scallop shell or simply use whatever serving dish that is available. Place two pieces of scallops on the shell (or plate) followed by a spoonful of the sauce and garnish with a few pink peppercorns.

Just so easy and delicious...

Serve this right away so that you can enjoy the sweetness of the scallop, tang of the tangerine and the richness of the olive oil in one fabulous bite.

Benny