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