Seared Sea Scallops With Lime-Ginger Sauce and Cara

Name: Seared Sea Scallops With Lime-Ginger Sauce and Caramelized Endive
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 3 heads Belgian endive, halved lengthwise; 1/4 teaspoon kosher salt; Freshly ground pepper to taste; 1 tablespoon sugar; 1 tablespoon fresh lime juice; 1 tablespoon canola oil; 1 pound sea scallops; 1/4 teaspoon kosher salt; Freshly ground pepper to taste; 1 shallot, peeled and minced; 1/2 clove garlic, peeled and thinly sliced; 1 tablespoon grated fresh ginger; 1 1/2 tablespoons fresh lime juice; 6 tablespoons imported white port or dry white wine; 1/4 cup heavy cream; 4 tablespoons cold unsalted butter, cut into small pieces; 1/2 teaspoon kosher salt; Freshly ground pepper to taste; Cayenne pepper to taste; 2 scallions, trimmed and thinly sliced on the diagonal; 1 large ripe tomato, peeled, seeded and diced small

Servings: persons

2 tablespoons unsalted butter
3 heads Belgian endive, halved lengthwise
1/4 teaspoon kosher salt
Freshly ground pepper to taste
1 tablespoon sugar
1 tablespoon fresh lime juice
1 tablespoon canola oil
1 pound sea scallops
1/4 teaspoon kosher salt
Freshly ground pepper to taste
1 shallot, peeled and minced
1/2 clove garlic, peeled and thinly sliced
1 tablespoon grated fresh ginger
1 1/2 tablespoons fresh lime juice
6 tablespoons imported white port or dry white wine
1/4 cup heavy cream
4 tablespoons cold unsalted butter, cut into small pieces
1/2 teaspoon kosher salt
Freshly ground pepper to taste
Cayenne pepper to taste
2 scallions, trimmed and thinly sliced on the diagonal
1 large ripe tomato, peeled, seeded and diced small

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

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 22 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 3 heads Belgian endive, halved lengthwise, 1/4 teaspoon kosher salt, Freshly ground pepper to taste, and more.

Yes, Seared Sea Scallops With Lime-Ginger Sauce and Caramelized Endive 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!

Seared Sea Scallops With Lime-Ginger Sauce and Caramelized Endive

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions