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Recipe Name: Sea Scallops with Endive Servings: 2
10 large scallops
10 endive leaves
1/4 cup extra virgin olive oil
1 tablespoon finely diced tomatoes
1 tablespoons chopped fresh chives
1 lemon (juice only)
Salt and pepper
2 ounces 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 placescallops on each plate, 4 in the center of the star of endive leaves and 1 on top. Keep warm. Pour dressing lightly over thescallops (1 1/2 tablespoons per serving) and drizzle over the leaves. Sprinkle fresh chopped chives and diced tomatoes over entire presentation and serve immediately.
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