Endive With Lemon and Sautéed Scallops
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6heads endive
- 2tablespoons unsalted butter
- 4tablespoons extra-virgin olive oil
- Juice of 1 lemon
- Coarse salt and freshly ground pepper to taste
- 16sea scallops
- 2tablespoons flat-leaf parsley, chopped
Nutritional analysis per serving (4 servings)
261 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 13 grams protein; 520 milligrams sodium
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.