MAINE SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BALSAMIC BUTTER SAUCE
Steps:
- 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.
- 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.
- 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.
- 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.
DIVER SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BUTTER SAUCE
Provided by Food Network
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees. Place endives in a stainless steel pot. Combine water, sugar, lemon juice with endives. Cover with a napkin or dish towel 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. 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. In another saute pan, add butter and let brown. Add balsamic vinegar, endive juice, salt, pepper, chopped herbs, and diced tomatoes. On 6 dinner plate, fan out 4 pieces of endives. Warm plates in oven for 2 to 3 minutes. Remove plates form oven and place scallops over endive and lightly nap with sauce. Serve immediately.
ENDIVE WITH LEMON AND SAUTéED SCALLOPS
Provided by Moira Hodgson
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 13 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 505 milligrams, Sugar 0 grams, TransFat 0 grams
SEARED SEA SCALLOPS WITH LIME-GINGER SAUCE AND CARAMELIZED ENDIVE
Provided by Molly O'Neill
Categories appetizer
Time 45m
Yield Six first-course servings
Number Of Ingredients 22
Steps:
- To make the endive, melt the butter in a large nonstick skillet over medium-low heat. Season the endive with salt and pepper and place cut side down in the skillet. Cook until lightly browned on the bottom, about 8 minutes.
- Sprinkle the sugar and lime juice over the top and cook, turning occasionally, until the endive are caramelized and tender when pierced with a knife, about 15 minutes longer. Cover and keep warm (can be prepared ahead and reheated in the oven).
- To make the scallops, heat the oil in a large skillet over medium-high heat. Season the scallops with salt and pepper, place them in the skillet and sear until lightly browned and warm in the center, about 1 minute per side.
- To make the sauce, combine the shallot, garlic, ginger, lime juice and port in a nonreactive saucepan over medium-high heat. Simmer until nearly all of the liquid has evaporated, about 3 minutes. Add the cream, bring to a boil and remove from the heat. Whisk in the butter a few pieces at a time until all is incorporated. Strain the sauce and season with salt, pepper and a touch of cayenne. Keep warm.
- To serve, place 1 endive half on each of 6 plates. Divide the scallops among the plates and spoon the sauce over and around them. Sprinkle with the scallions and tomato. Serve immediately.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 439 milligrams, Sugar 4 grams, TransFat 0 grams
SCALLOPS WITH ENDIVE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- If ocean scallops are used, cut them into quarters. Set aside.
- Trim off the ends of the endive. Cut the endive crosswise into 1-inch pieces. There should be about 4 cups loosely packed.
- Heat the butter in a skillet and add the shallots. Cook briefly and add the endive and lemon juice. Cook, stirring, until wilted. Add the wine and bring to the boil. Cover closely and let simmer 5 minutes.
- Add 3/4 cup of cream, the saffron, pepper flakes, salt and pepper and cook, uncovered, over high heat, stirring often, about 3 minutes.
- Add the scallops and cook, stirring, about 1 minute. Add the remaining cream, salt and pepper. Let cook about 2 minutes or until the scallops have lost their raw look. Do not overcook.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 25 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 16 grams, Sodium 578 milligrams, Sugar 3 grams, TransFat 0 grams
ENDIVE PETALS WITH SMOKED SCALLOPS
Crisp endive leaves provide the perfect vehicle for smoked scallop salad in this tasty hors d'oeuvre.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Fill a small saucepan with water. Add beets, and bring to a boil. Reduce heat; simmer until fork tender, about 45 minutes. Remove pan from heat. Drain, peel and set beets aside to cool. Chop beets into 1/4-inch dice.
- Combine beets, scallops, and parsley in a small bowl. Add lemon juice, olive oil, salt and pepper. Toss to combine. Serve scallops on individual endive leaves.
BAY SCALLOPS WITH FENNEL, ENDIVE AND ROSEMARY-ORANGE CARAMEL GLAZE
Provided by Dorie Greenspan
Categories dinner, project, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt sugar in medium sauté pan over high heat. When sugar colors around edges, add a piece of rosemary, and stir until sugar is light golden-brown.
- Stand back, and stir in vinegar; caramel will spatter. When vinegar evaporates, stir in juice and simmer. Reduce by half; sauce should lightly coat a spoon. Season with salt and pepper, and set aside.
- Toss scallops with salt, pepper and flour. Heat olive oil in a large nonstick sauté pan over high heat until pan starts to smoke. Shake off excess flour from scallops, and put them in pan with remaining rosemary. Brown 1 minute, turn scallops over, add 1/2 tablespoon butter, and brown 1 to 2 minutes more; transfer to a warm plate.
- Return pan to medium heat, and add remaining butter along with fennel and endive. Season with salt and pepper, cover, and cook, stirring and scraping bottom of pan until vegetables soften, about 3 to 4 minutes. Return scallops to pan, and add glaze. Stir everything together for just a minute, taste for salt and pepper, and discard rosemary. Divide among four warm shallow soup plates; serve immediately.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 567 milligrams, Sugar 11 grams, TransFat 0 grams
SEARED SCALLOPS WITH ENDIVE AND ROQUEFORT
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.
Provided by Lene8655
Categories Australian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Break open the chivory and place 3 leaves on each of 4 plates.
- Brush the scallops with a little of the olive oil.
- Cook in a hot, non-stick frying pan for 1 minute on each side until golden.
- Place a scallop on each leaf.
- Whisk together the remaining olive oil, walnut oil, lime juice and some salt and pepper.
- 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.
Nutrition Facts : Calories 203.1, Fat 15.9, SaturatedFat 5.9, Cholesterol 37.4, Sodium 525, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 13
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