Endive With Lemon and Sauteed Scallops

1. 1

   Cut the endives in half, remove their tough inner cores and slice the endive leaves into slivers.

2. 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).

3. 3

   Remove the pan from the heat, stir in 2 tablespoons lemon juice and season with salt and pepper.

4. 4

   Keep warm.

5. 5

   Season the scallops with salt and pepper.

6. 6

   Heat the remaining olive oil in a large skillet and saute the scallops in two batches over high heat until they are lightly browned on both sides.

7. 7

   Divide the endive among four plates.

8. 8

   Put the scallops on top, sprinkle them with lemon juice and parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.