Recipe courtesy of Raphael Lunetta

Diver Sea Scallops with Braised Endives and a Brown Butter Sauce

  • Level: Easy
Save Recipe

Ingredients

6 large Belgian endives

2 cups water

1 teaspoon sugar

1/2 lemon juiced

2 teaspoons olive oil

18 (U-10) large Maine sea scallops

2 teaspoons balsamic vinegar

2 teaspoons cooking liquid from endives

4 ounces unsalted butter

1 teaspoon chopped Italian parsley

1 teaspoon chopped shallots

Salt and pepper to taste

2 teaspoon diced tomatoes

Directions

  1. Preheat oven to 300 degrees. Place endives in a stainless steel pot. Combine water, sugar, lemon juice with endives. Cover with a napkin or dish towel 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, endive juice, salt, pepper, chopped herbs, and diced tomatoes. On 6 dinner plate, fan out 4 pieces of endives. Warm plates in oven for 2 to 3 minutes. Remove plates form oven and place scallops over endive and lightly nap with sauce. Serve immediately.

Sauteed Diver Sea Scallops with Sake Nage

Pan Seared Diver Sea Scallops accompanied by Potato-Cucumber Salad and Verjus du Perigord