Recipe courtesy of Raphael Lunetta
Diver Sea Scallops with Braised Endives and a Brown Butter Sauce
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 220
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 59
- Sodium
- 588
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.