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Prep 10 mins
Cook 30 mins
This recipe from Tucson's Bistro Zin chef Dave Boehm calls for frisee lettuce, a type of chicory that looks like frizzy lettuce. If you can't find it, use an interesting sort of lettuce.
- 16 large scallops
- 1 head cauliflower, broken into 1/2 inch pieces
- 4 tablespoons canola oil
- 1⁄4 cup white 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
- white pepper, to taste
- Sauté cauliflower with 2 tablespoons canola oil over medium heat for about 15 minutes, until al dente. Season with salt and pepper. Set aside.
- 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.
- Wash frisee in cold water and drain. Mix frisee, tangerine segments, grapefruit segments, cooked peas, chives, extra virgin olive oil, salt and pepper.
- Season scallops with salt and white 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.