Maine Sea Scallops with Braised Endives and a Brown Balsamic Butter Sauce |
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Prep Time: 10 Minutes Cook Time: 27 Minutes |
Ready In: 37 Minutes Servings: 4 |
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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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