Sea scallops with belgian endive

Yield: 1 servings

Measure Ingredient
10 larges Scallops
10 \N Endive leaves
¼ cup Extra virgin olive oil
1 tablespoon Finely diced tomatoes
1 tablespoon Chopped fresh chives
1 \N Lemon; (juice only)
\N \N 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 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 (1½ tablespoons per serving) and drizzle over the leaves. Sprinkle fresh chopped chives and diced tomatoes over entire presentation and serve immediately.

Yield: 2 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9094 - PAUL BARTOLOTTA Converted by MM_Buster v2.0l.

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