Recipe courtesy of Raphael Lunetta

Diver Sea Scallops with Braised Endives and a Brown Butter Sauce

  • Level: Easy
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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


  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.

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