Ingredients

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

      257 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 13 grams protein; 39 milligrams cholesterol; 396 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Cut the endives in half, remove their tough inner cores and slice the endive leaves into slivers.
  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. 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. Divide the endive among four plates. Put the scallops on top, sprinkle them with lemon juice and parsley and serve.
  • This is based on a recipe by the French chef Georges Blanc.

30 minutes

Dining and Cooking