Endive With Lemon and Sautéed Scallops
Published February 10, 1996
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
6 heads endive
2 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
Juice of 1 lemon
Coarse salt and freshly ground pepper to taste
16 sea scallops
2 tablespoons flat-leaf parsley, chopped
Nutritional analysis per serving (4 servings)
9 grams carbs; 39 milligrams cholesterol; 261 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 20 grams fat; 3 grams fiber; 520 milligrams sodium; 13 grams protein; 1 gram 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
Cut the endives in half, remove their tough inner cores and slice the endive leaves into slivers.
- Step 2
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.
- Step 3
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.
- Step 4
Divide the endive among four plates. Put the scallops on top, sprinkle them with lemon juice and parsley and serve.
This is based on a recipe by the French chef Georges Blanc.
Private Notes
Comments
simple and very good - used frozen scallops (yes!) that I steamed and added to the endives.