Seared Scallops With Endive and Roquefort |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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If you enjoy seafood that's rich and delicious, this is undoubtedly one of the finest dishes on offer. I think Queen scallops work best in this dish. Ingredients:
2 heads chicory lettuce |
12 scallops, shelled |
2 tablespoons olive oil |
1 teaspoon walnut oil |
1/2 lime, juice of |
100 g roquefort cheese, crumbled into 1 cm pieces |
2 tablespoons snipped fresh chives |
salt & freshly ground black pepper |
Directions:
1. Break open the chivory and place 3 leaves on each of 4 plates.
2. Brush the scallops with a little of the olive oil.
3. Cook in a hot, non-stick frying pan for 1 minute on each side until golden.
4. Place a scallop on each leaf.
5. Whisk together the remaining olive oil, walnut oil, lime juice and some salt and pepper.
6. Top each leave with a cube or two of roquefort and a scattering of chives, then drizzle over the dressing and serve with the scallops are still just warm.
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