Recipe courtesy of Raphael Lunetta

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

  • Total: 37 min
  • Prep: 10 min
  • Cook: 27 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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