-
1
In a skillet that will hold the endives snugly, combine the water with the sugar and 1 tablespoon of the butter and bring to a simmer.
-
2
Add the endives and season with salt and pepper.
-
3
Simmer over moderately low heat, turning occasionally, until tender, about 1 hour.
-
4
Drain off the cooking liquid and add 1 tablespoon of the butter to the skillet.
-
5
Saute the endives over moderate heat, turning occasionally, until browned, about 8 minutes.
-
6
Melt 1 tablespoon of the butter in a small saucepan.
-
7
Add the chopped parsley, sliced garlic, shallot and lemongrass and cook over low heat for 4 minutes.
-
8
Add the veal stock and simmer over moderate heat until reduced by half, about 5 minutes.
-
9
Strain the stock and return it to the saucepan.
-
10
Boil over high heat until reduced to 1/4 cup, about 3 minutes.
-
11
Season with salt and pepper.
-
12
Thread 4 scallops onto a parallel pair of 6-inch bamboo skewers.
-
13
Repeat with the remaining scallops.
-
14
Season with salt and pepper.
-
15
In a large skillet, melt 1/2 tablespoon of the butter in 1/2 tablespoon of the oil.
-
16
Add half of the scallops and cook over high heat until deeply browned on the bottom, about 2 minutes.
-
17
Turn and cook until browned on the bottom but barely cooked through, about 1 minute longer; transfer to a platter.
-
18
Repeat with the remaining butter, oil and scallops.
-
19
Set an endive on each plate and top with a scallop skewer.
-
20
Drizzle the lemongrass glaze over the scallops and serve.
