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

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.

No additional tips available.

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

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.

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

How did you like this recipe?

Frequently Asked Questions