Recipe courtesy of Raphael Lunetta
Total:
37 min
Active:
10 min
Yield:
4 servings

Ingredients

Directions

Preheat oven to 300 degrees F. Place endives in a stainless steel pot. Add water, sugar, and lemon juice. Cover with a napkin or dishtowel and bring to a boil. Simmer 20 minutes and remove endives. Strain cooking liquid and reserve. Let endives cool and cut into quarters lengthwise. Set aside.

Heat a medium saute pan until very hot and add 2 teaspoons of olive oil. Season scallops with salt and pepper and quickly sear scallops for 3 minutes. Turn the scallops over and cook for 1 minute more. Remove.

In another saute pan, add butter and let brown. Add balsamic vinegar, 2 teaspoons reserved endive cooking liquid, salt, pepper, chopped parsley, tomatoes, and shallots.

On 4 dinner plates, fan out 4 pieces of endive. Warm plates in oven for 2 to 3 minutes. Remove plates from oven and place 3 scallops over endives and lightly nappe with sauce. Serve immediately.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Chilean Sea Bass with Spicy Fruit Salsa

Recipe courtesy of Jaime Laurita|Sarah McLachlan

Seared Scallops with Citrus, Arugula and Pomegranate Salad

Recipe courtesy of Anne Burrell

Sea Scallops

Recipe courtesy of Cat Cora

Sea Scallops with Vermouth

Recipe courtesy of Rachael Ray

Sea Scallops with Guacamole

Recipe courtesy of Robert Irvine

Blackened Sea Scallops

Recipe courtesy of Cheryl Smith

Seared Sea Scallops

Recipe courtesy of Reed Groban

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.