For the gastrique: In a sauce pot, combine the sugar, rice wine vinegar, and tangerine juice. Bring up to a boil and reduce to a simmer. Reduce until the liquid is a syrup. About 15 to 20 minutes. For the scallops: In a saute pan, heat the olive oil. Season each side of the scallops with salt and pepper. When the pan is smoking hot, add the scallops. Sear the scallop on one side until golden brown, about 2 to 3 minutes. Turn the scallop over and sear the other side until golden, about 2 to 3 minutes. For the salad: In a mixing bowl, toss the arugula and extra-virgin olive oil together. Season with salt and pepper. To assemble, mound the arugula in the center of the platter. Arrange the scallops around the arugula. Drizzle the gastrique over the entire platter. Garnish with the tangerine slices, shaved Parmigiano-Reggiano cheese, and black pepper.
Yield: 2 appetizer servings