Endive With Lemon and Sautéed Scallops

By Moira Hodgson

Total Time
30 minutes
Rating
(0)
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Featured in: FOOD; Sea Scallops Make a Juicy Partner With Endive and Fennel

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Ingredients

Yield:4 servings
  • 6heads endive
  • 2tablespoons unsalted butter
  • 4tablespoons extra-virgin olive oil
  • Juice of 1 lemon
  • Coarse salt and freshly ground pepper to taste
  • 16sea scallops
  • 2tablespoons flat-leaf parsley, chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

261 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 13 grams protein; 520 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the endives in half, remove their tough inner cores and slice the endive leaves into slivers.

  2. Step 2

    Melt butter and 2 tablespoons of olive oil in a skillet and cook the endive over medium heat until tender and the liquid has evaporated (about 8 minutes). Remove the pan from the heat, stir in 2 tablespoons lemon juice and season with salt and pepper. Keep warm.

  3. Step 3

    Season the scallops with salt and pepper. Heat the remaining olive oil in a large skillet and sauté the scallops in two batches over high heat until they are lightly browned on both sides.

  4. Step 4

    Divide the endive among four plates. Put the scallops on top, sprinkle them with lemon juice and parsley and serve.

Tip
  • This is based on a recipe by the French chef Georges Blanc.

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gailparis

simple and very good - used frozen scallops (yes!) that I steamed and added to the endives.

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