Seared Sea Scallops With Lime-Ginger Sauce and Caramelized Endive
Published March 11, 1995
- Total Time
- 45 minutes
- Rating
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Ingredients
THE ENDIVE
2 tablespoons unsalted butter
3 heads Belgian endive, halved lengthwise
¼ teaspoon kosher salt
Freshly ground pepper to taste
1 tablespoon sugar
1 tablespoon fresh lime juice
THE SCALLOPS
1 tablespoon canola oil
1 pound sea scallops
¼ teaspoon kosher salt
Freshly ground pepper to taste
THE SAUCE AND GARNISH
1 shallot, peeled and minced
½ clove garlic, peeled and thinly sliced
1 tablespoon grated fresh ginger
1 ½ tablespoons fresh lime juice
6 tablespoons imported white port or dry white wine
¼ cup heavy cream
4 tablespoons cold unsalted butter, cut into small pieces
½ teaspoon kosher salt
Freshly ground pepper to taste
Cayenne pepper to taste
2 scallions, trimmed and thinly sliced on the diagonal
1 large ripe tomato, peeled, seeded and diced small
Nutritional analysis per serving
11 grams carbs; 60 milligrams cholesterol; 252 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 18 grams fat; 2 grams fiber; 438 milligrams sodium; 11 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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).
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes