Endive With Lemon and Sautéed Scallops

Name: Endive With Lemon and Sautéed Scallops
Total time: 30 min
Yield: 4 servings
Cuisine: french
Ingredients: 6 heads endive; 2 tablespoons unsalted butter; 4 tablespoons extra-virgin olive oil; Juice of 1 lemon; Coarse salt and freshly ground pepper to taste; 16 sea scallops; 2 tablespoons flat-leaf parsley, chopped

By Moira Hodgson

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Sea Scallops Make a Juicy Partner With Endive and Fennel

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Ingredients

Yield:4 servings

6heads endive
2tablespoons unsalted butter
4tablespoons extra-virgin olive oil
Juice of 1 lemon
Coarse salt and freshly ground pepper to taste
16sea scallops
2tablespoons flat-leaf parsley, chopped

Ingredient Substitution Guide

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Preparation

Step 1
Cut the endives in half, remove their tough inner cores and slice the endive leaves into slivers.
Step 2
Melt butter and 2 tablespoons of olive oil in a skillet and cook the endive over medium heat until tender and the liquid has evaporated (about 8 minutes). Remove the pan from the heat, stir in 2 tablespoons lemon juice and season with salt and pepper. Keep warm.
Step 3
Season the scallops with salt and pepper. Heat the remaining olive oil in a large skillet and sauté the scallops in two batches over high heat until they are lightly browned on both sides.
Step 4
Divide the endive among four plates. Put the scallops on top, sprinkle them with lemon juice and parsley and serve.