Seared Sea Scallops With Lime-Ginger Sauce and Caramelized Endive
- Total Time
- 45 minutes
- Rating
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Ingredients
- 2tablespoons unsalted butter
- 3heads Belgian endive, halved lengthwise
- ¼teaspoon kosher salt
- Freshly ground pepper to taste
- 1tablespoon sugar
- 1tablespoon fresh lime juice
- 1tablespoon canola oil
- 1pound sea scallops
- ¼teaspoon kosher salt
- Freshly ground pepper to taste
- 1shallot, peeled and minced
- ½clove garlic, peeled and thinly sliced
- 1tablespoon grated fresh ginger
- 1½tablespoons fresh lime juice
- 6tablespoons imported white port or dry white wine
- ¼cup heavy cream
- 4tablespoons cold unsalted butter, cut into small pieces
- ½teaspoon kosher salt
- Freshly ground pepper to taste
- Cayenne pepper to taste
- 2scallions, trimmed and thinly sliced on the diagonal
- 1large ripe tomato, peeled, seeded and diced small
The Endive
The Scallops
The Sauce and Garnish
Nutritional analysis per serving (6 servings)
252 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 11 grams protein; 438 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
To make the endive, melt the butter in a large nonstick skillet over medium-low heat. Season the endive with salt and pepper and place cut side down in the skillet. Cook until lightly browned on the bottom, about 8 minutes.
- Step 2
Sprinkle the sugar and lime juice over the top and cook, turning occasionally, until the endive are caramelized and tender when pierced with a knife, about 15 minutes longer. Cover and keep warm (can be prepared ahead and reheated in the oven).
- Step 3
To make the scallops, heat the oil in a large skillet over medium-high heat. Season the scallops with salt and pepper, place them in the skillet and sear until lightly browned and warm in the center, about 1 minute per side.
- Step 4
To make the sauce, combine the shallot, garlic, ginger, lime juice and port in a nonreactive saucepan over medium-high heat. Simmer until nearly all of the liquid has evaporated, about 3 minutes. Add the cream, bring to a boil and remove from the heat. Whisk in the butter a few pieces at a time until all is incorporated. Strain the sauce and season with salt, pepper and a touch of cayenne. Keep warm.
- Step 5
To serve, place 1 endive half on each of 6 plates. Divide the scallops among the plates and spoon the sauce over and around them. Sprinkle with the scallions and tomato. Serve immediately.
Private Notes