I prefer to use a cast-iron skillet to sear the scallops in. The cast iron heats hotter and you will be able to get a nice crispy brown sear on scallops. If the water on the endive does not evaporate fast enough, simply drain it off.
This recipe is an appetizer size portion but can easily be turned into an entrée size.
- 6 (U-10 size) sea scallops
- 3 heads Belgian endives
- 2 tbsp. butter
- 1 tbsp. extra virgin olive oil
- 1 tbsp. water
- salt and peppery
- Remove the abduction muscle from all scallops. Lightly cover with extra virgin olive oil, salt, and pepper.
- Remove the cut end of the endive and cut into matchstick-size strips (julienne style).
- Melt 1 tbsp. of butter and 1 tbsp. extra virgin olive oil together in a small sauté pan over medium heat.
- Add Belgian endive and stir until coated with the butter and extra virgin olive oil.
- Add water, stir again, cover with a lid and let cook for 5 minutes.
- In a separate sauté pan, heat the remaining butter and extra virgin olive oil over medium-high heat.
- Once the pan is hot, add scallops and sear for roughly 3 minutes per side.
- Remove the lid from Belgian endives and let the remaining water evaporate.
- Place Belgian endive on a plate, top with scallops, and enjoy!