Name: Maine Sea Scallops with Braised Endives and a Brown Balsamic Butter Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H27M0.000S
Total time: P0Y0M0DT0H37M0.000S
Yield: 4 servings
Ingredients: 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

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.

Maine Sea Scallops with Braised Endives and a Brown Balsamic Butter Sauce

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