Maine Sea Scallops with Braised Endives and a Brown Balsamic Butter Sauce
- 4 large Belgian endives
- 2 cups water
- 1 teaspoon sugar
- 1/2 lemon, juiced
- 2 teaspoons olive oil
- 12 large Maine sea scallops
- Salt and pepper
- 4 ounces unsalted butter
- 2 teaspoons balsamic vinegar
- 1 teaspoon chopped Italian parsley
- 2 teaspoons diced tomatoes
- 1 teaspoon chopped shallots
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.
Recipe courtesy of Raphael Lunetta
Recipe courtesy of Bobby Flay