Friday, March 28, 2008

Sea Scallops with Belgian Endive


10 lrg Scallops
10 x Endive leaves
1/4 cup Extra virgin olive oil
1 tbl Finely diced tomatoes
1 tbl Chopped fresh chives
1 x Lemon, (juice only)
Salt and pepper
2 oz Olive oil

  • In a small mixing bowl combine extra virgin olive oil, lemon juice, salt and pepper to taste. Whisk ingredients together to make the dressing. Set aside. Heat a large saute pan and coat with olive oil; saute endive leaves until golden in color. Remove from pan and arrange 5 leaves on each plate in a star pattern. Clean pan with a towel. Heat and coat pan again with olive oil. Add scallops and saute on both sides until a crisp golden brown.
  • Add a pinch of salt and pepper. Remove from pan and place scallops on each plate, 4 in the center of the star of endive leaves and 1 on top. Keep warm. Pour dressing lightly over the scallops (1 1/2 tablespoons per serving) and drizzle over the leaves. Sprinkle fresh chopped chives and diced tomatoes over entire presentation and serve immediately.
  • Yield: 2 servings

No comments: