Yield: 1 servings
|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.