Name: Diver Sea Scallops with Braised Endives and a Brown Butter Sauce
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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Raphael Lunetta, JiRaffe Restaurant

Diver Sea Scallops with Braised Endives and a Brown Butter Sauce

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