Maine Sea Scallops with Braised Endives and a Brown

Name: Maine Sea Scallops with Braised Endives and a Brown Balsamic Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large Belgian endives; 2 cups water; 1 teaspoon sugar; 1/2 lemon, juiced; 2 teaspoons olive oil; 12 large Maine sea scallops; Salt and pepper; 4 ounces unsalted butter; 2 teaspoons balsamic vinegar; 1 teaspoon chopped Italian parsley; 2 teaspoons diced tomatoes; 1 teaspoon chopped shallots

Servings: persons

4 large Belgian endives
2 cups water
1 teaspoon sugar
1/2 lemon, juiced
2 teaspoons olive oil
12 large Maine sea scallops
Salt and pepper
4 ounces unsalted butter
2 teaspoons balsamic vinegar
1 teaspoon chopped Italian parsley
2 teaspoons diced tomatoes
1 teaspoon chopped shallots

1
Preheat oven to 300 degrees F. Place endives in a stainless steel pot.
2
Add water, sugar, and lemon juice.
3
Cover with a napkin or dishtowel and bring to a boil.
4
Simmer 20 minutes and remove endives.
5
Strain cooking liquid and reserve.
6
Let endives cool and cut into quarters lengthwise.
7
Set aside.
8
Heat a medium saute pan until very hot and add 2 teaspoons of olive oil.
9
Season scallops with salt and pepper and quickly sear scallops for 3 minutes.
10
Turn the scallops over and cook for 1 minute more.
11
Remove.
12
In another saute pan, add butter and let brown.
13
Add balsamic vinegar, 2 teaspoons reserved endive cooking liquid, salt, pepper, chopped parsley, tomatoes, and shallots.
14
On 4 dinner plates, fan out 4 pieces of endive.
15
Warm plates in oven for 2 to 3 minutes.
16
Remove plates from oven and place 3 scallops over endives and lightly nappe with sauce.
17
Serve immediately.

235

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 large Belgian endives, 2 cups water, 1 teaspoon sugar, 1/2 lemon, juiced, and more.

Yes, Maine Sea Scallops with Braised Endives and a Brown Balsamic Butter Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Maine Sea Scallops with Braised Endives and a Brown Balsamic Butter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions