Bistro Zin Seared Scallops With Roasted Cauliflower and Tangerin

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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
•  salt
•  white pepper, to taste

Directions

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 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.