SCALLOPS WITH BRAISED ENDIVES

 

 

You will be amazed by the taste of the endives! The combination with the scallops is unexpected!
Serve with a Pouilly-fume from the Loire Valley.

Preparation: 20 min; cooking time: 35 min.

Serving; 4

 

16 scallops

4 tbsp of salted butter

1 tbsp of olive oil

6 endives

½ tbsp of fresh lemon juice

1 tbsp of sugar

Salt and pepper

 

Wash and cut the base of the endives. Cut each endive lengthwise in 4 pieces.

Heat the olive oil and 2 tbsp of butter in a large sauté pan on medium heat. Add the endives and cook 5 minutes until they become golden.

Add the lemon juice and sugar. Cover and reduce the heat on medium-low. Cook 25 minutes, turning the endives a few times.

Season the scallops with salt and pepper.

Heat the other 2 tbsp of butter in a large frying pan on high. Add the scallops and cook 2 minutes on each side.

Serve the scallops over the endives.

Bon Appétit!