Scallops with Endives and Lemongrass Glaze

1. 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. 2

   Add the endives and season with salt and pepper.

3. 3

   Simmer over moderately low heat, turning occasionally, until tender, about 1 hour.

4. 4

   Drain off the cooking liquid and add 1 tablespoon of the butter to the skillet.

5. 5

   Saute the endives over moderate heat, turning occasionally, until browned, about 8 minutes.

6. 6

   Melt 1 tablespoon of the butter in a small saucepan.

7. 7

   Add the chopped parsley, sliced garlic, shallot and lemongrass and cook over low heat for 4 minutes.

8. 8

   Add the veal stock and simmer over moderate heat until reduced by half, about 5 minutes.

9. 9

   Strain the stock and return it to the saucepan.

10. 10

    Boil over high heat until reduced to 1/4 cup, about 3 minutes.

11. 11

    Season with salt and pepper.

12. 12

    Thread 4 scallops onto a parallel pair of 6-inch bamboo skewers.

13. 13

    Repeat with the remaining scallops.

14. 14

    Season with salt and pepper.

15. 15

    In a large skillet, melt 1/2 tablespoon of the butter in 1/2 tablespoon of the oil.

16. 16

    Add half of the scallops and cook over high heat until deeply browned on the bottom, about 2 minutes.

17. 17

    Turn and cook until browned on the bottom but barely cooked through, about 1 minute longer; transfer to a platter.

18. 18

    Repeat with the remaining butter, oil and scallops.

19. 19

    Set an endive on each plate and top with a scallop skewer.

20. 20

    Drizzle the lemongrass glaze over the scallops and serve.

* Per serving · 4 servings · Values may vary.