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    You are in: Home / Recipes / Bistro Zin Seared Scallops With Roasted Cauliflower and Tangerin Recipe
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    Bistro Zin Seared Scallops With Roasted Cauliflower and Tangerin

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Mme M's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 4
      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.

    Ratings & Reviews:

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    Nutritional Facts for Bistro Zin Seared Scallops With Roasted Cauliflower and Tangerin

    Serving Size: 1 (411 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 408.8
     
    Calories from Fat 248
    60%
    Total Fat 27.5 g
    42%
    Saturated Fat 8.5 g
    42%
    Cholesterol 50.3 mg
    16%
    Sodium 224.2 mg
    9%
    Total Carbohydrate 26.8 g
    8%
    Dietary Fiber 6.2 g
    25%
    Sugars 15.4 g
    61%
    Protein 14.7 g
    29%

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