Endive Petals With Smoked Scallops Recipes

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ENDIVE PETALS WITH SMOKED SCALLOPS



Endive Petals with Smoked Scallops image

Crisp endive leaves provide the perfect vehicle for smoked scallop salad in this tasty hors d'oeuvre.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

2 small red beets
1/2 pound smoked sea scallops, cut into 1/4-inch dice
1/2 cup coarsely chopped flat-leaf parsley
1 tablespoon freshly squeezed lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 heads Belgian endive

Steps:

  • Fill a small saucepan with water. Add beets, and bring to a boil. Reduce heat; simmer until fork tender, about 45 minutes. Remove pan from heat. Drain, peel and set beets aside to cool. Chop beets into 1/4-inch dice.
  • Combine beets, scallops, and parsley in a small bowl. Add lemon juice, olive oil, salt and pepper. Toss to combine. Serve scallops on individual endive leaves.

SCALLOPS WITH ENDIVE



Scallops With Endive image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

3/4 pound bay or ocean scallops
2 large endive, about 1/2 pound
1 tablespoon butter
3 tablespoons finely chopped shallots
Juice of 1/2 lemon
1/2 cup dry white wine
1 cup heavy cream
1/2 teaspoon stem saffron, optional
1/8 teaspoon dried hot red pepper flakes
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • If ocean scallops are used, cut them into quarters. Set aside.
  • Trim off the ends of the endive. Cut the endive crosswise into 1-inch pieces. There should be about 4 cups loosely packed.
  • Heat the butter in a skillet and add the shallots. Cook briefly and add the endive and lemon juice. Cook, stirring, until wilted. Add the wine and bring to the boil. Cover closely and let simmer 5 minutes.
  • Add 3/4 cup of cream, the saffron, pepper flakes, salt and pepper and cook, uncovered, over high heat, stirring often, about 3 minutes.
  • Add the scallops and cook, stirring, about 1 minute. Add the remaining cream, salt and pepper. Let cook about 2 minutes or until the scallops have lost their raw look. Do not overcook.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 25 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 16 grams, Sodium 578 milligrams, Sugar 3 grams, TransFat 0 grams

ENDIVE WITH LEMON AND SAUTéED SCALLOPS



Endive With Lemon and Sautéed Scallops image

Provided by Moira Hodgson

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

6 heads endive
2 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
Juice of 1 lemon
Coarse salt and freshly ground pepper to taste
16 sea scallops
2 tablespoons flat-leaf parsley, chopped

Steps:

  • Cut the endives in half, remove their tough inner cores and slice the endive leaves into slivers.
  • Melt butter and 2 tablespoons of olive oil in a skillet and cook the endive over medium heat until tender and the liquid has evaporated (about 8 minutes). Remove the pan from the heat, stir in 2 tablespoons lemon juice and season with salt and pepper. Keep warm.
  • Season the scallops with salt and pepper. Heat the remaining olive oil in a large skillet and sauté the scallops in two batches over high heat until they are lightly browned on both sides.
  • Divide the endive among four plates. Put the scallops on top, sprinkle them with lemon juice and parsley and serve.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 13 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 505 milligrams, Sugar 0 grams, TransFat 0 grams

INDIVIDUAL TERRINES OF SMOKED SALMON AND SCALLOPS



Individual Terrines of Smoked Salmon and Scallops image

Categories     Fish     Shellfish     Lunch     Salmon     Scallop     Winter     Tarragon     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12

Number Of Ingredients 12

2 pounds sea scallops
1 cup dry white wine
1 1/3 cups chopped fresh chives
3/4 cup crème fraîche or sour cream
1/2 cup plus 3 tablespoons minced fresh tarragon
5 tablespoons Dijon mustard
1 1/3 cups diced peeled seeded English hothouse cucumber
1 pound thinly sliced smoked salmon
3/4 cup olive oil
1/3 cup tarragon vinegar
2 bunches watercress, thick stems trimmed
2 large heads of Belgian endive, trimmed, leaves separated

Steps:

  • Combine scallops and wine in large skillet. Cover and simmer over medium heat until scallops are just opaque in center, about 5 minutes. Drain. Chill scallops until cold, about 2 hours. Cut scallops into 1/2-inch pieces.
  • Line twelve 3/4-cup soufflé dishes with plastic wrap, extending over sides by 3 inches. Whisk 1 cup fresh chives, crème fraîche, 1/2 cup tarragon, and 3 tablespoons mustard in large bowl to blend. Gently stir in scallops and cucumber. Season with salt and pepper. Cut 12 rounds from salmon slices to fit bottom of soufflé dishes; place 1 round in each dish. Top each with 1/4 cup scallop mixture. Top each with another layer of salmon, trimming to fit. Divide remaining scallop mixture among dishes (about 1/4 cup for each). Top each with a third layer of salmon, trimming to fit. Fold plastic wrap overhang over terrines to enclose completely. Chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
  • Whisk oil, vinegar and 1/3 cup chives, 3 tablespoons tarragon, and 2 tablespoons mustard in medium bowl to blend. Season to taste with salt and pepper.
  • Unfold plastic wrap atop each terrine. Invert 1 terrine onto each of 12 plates. Peel off plastic wrap from each terrine. Surround each terrine with watercress sprigs and endive leaves. Drizzle greens and terrines with vinaigrette and serve.

SEARED SCALLOPS WITH ENDIVE AND ROQUEFORT



Seared Scallops With Endive and Roquefort image

If you enjoy seafood that's rich and delicious, this is undoubtedly one of the finest dishes on offer. I think Queen scallops work best in this dish.

Provided by Lene8655

Categories     Australian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 heads chicory lettuce
12 scallops, shelled
2 tablespoons olive oil
1 teaspoon walnut oil
1/2 lime, juice of
100 g Roquefort cheese, crumbled into 1 cm pieces
2 tablespoons snipped fresh chives
salt & freshly ground black pepper

Steps:

  • Break open the chivory and place 3 leaves on each of 4 plates.
  • Brush the scallops with a little of the olive oil.
  • Cook in a hot, non-stick frying pan for 1 minute on each side until golden.
  • Place a scallop on each leaf.
  • Whisk together the remaining olive oil, walnut oil, lime juice and some salt and pepper.
  • Top each leave with a cube or two of roquefort and a scattering of chives, then drizzle over the dressing and serve with the scallops are still just warm.

Nutrition Facts : Calories 203.1, Fat 15.9, SaturatedFat 5.9, Cholesterol 37.4, Sodium 525, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 13

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