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1
To make the endive, melt the butter in a large nonstick skillet over medium-low heat.
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2
Season the endive with salt and pepper and place cut side down in the skillet.
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3
Cook until lightly browned on the bottom, about 8 minutes.
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4
Sprinkle the sugar and lime juice over the top and cook, turning occasionally, until the endive are caramelized and tender when pierced with a knife, about 15 minutes longer.
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5
Cover and keep warm (can be prepared ahead and reheated in the oven).
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6
To make the scallops, heat the oil in a large skillet over medium-high heat.
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7
Season the scallops with salt and pepper, place them in the skillet and sear until lightly browned and warm in the center, about 1 minute per side.
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8
To make the sauce, combine the shallot, garlic, ginger, lime juice and port in a nonreactive saucepan over medium-high heat.
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9
Simmer until nearly all of the liquid has evaporated, about 3 minutes.
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10
Add the cream, bring to a boil and remove from the heat.
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11
Whisk in the butter a few pieces at a time until all is incorporated.
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12
Strain the sauce and season with salt, pepper and a touch of cayenne.
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13
Keep warm.
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14
To serve, place 1 endive half on each of 6 plates.
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15
Divide the scallops among the plates and spoon the sauce over and around them.
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16
Sprinkle with the scallions and tomato.
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17
Serve immediately.
