Endive With Lemon And Sautéed Scallops Recipes

SCALLOPS WITH ENDIVE

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.

ENDIVE WITH LEMON AND SAUTéED SCALLOPS

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.

DIVER SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BUTTER SAUCE

Steps:

• Preheat oven to 300 degrees. Place endives in a stainless steel pot. Combine water, sugar, lemon juice with endives. Cover with a napkin or dish towel and bring to a boil. Simmer 20 minutes and remove endives. Strain cooking liquid and reserve. Let endives cool and cut into quarters lengthwise. Set aside. Heat a medium saute pan until very hot and add 2 teaspoons of olive oil. Season scallops with salt and pepper and quickly sear scallops for 3 minutes. Turn the scallops over and cook for 1 minute more. Remove. In another saute pan, add butter and let brown. Add balsamic vinegar, endive juice, salt, pepper, chopped herbs, and diced tomatoes. On 6 dinner plate, fan out 4 pieces of endives. Warm plates in oven for 2 to 3 minutes. Remove plates form oven and place scallops over endive and lightly nap with sauce. Serve immediately.

LEMON BUTTERED SEARED SCALLOPS

Steps:

• Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
• Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
• Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
• Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.

PAN-SEARED SCALLOPS WITH LEMON

Steps:

• Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.

EASY GARLIC-LEMON SCALLOPS

Steps:

• Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
• Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

PAN-SEARED LEMON AND GARLIC SCALLOPS

Steps:

• Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
• Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
• At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
• Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.

LEMON SAUTEED SCALLOPS

Steps:

• In a large skillet, melt butter.
• Add the garlic and scallops and saute over med-high heat for about 4 to 5 minutes, or until firm and opaque (depends on size of your scallops -- could be more time or less).
• Reduce heat; stir in all remaining ingredients and stir/sautee for about 1 more minute.
• Serve.

SAUTEED SHRIMP AND ENDIVE

Steps:

• Heat 2 tablespoons oil in a large skillet over high heat. Season shrimp generously with salt and pepper. Add to skillet; cook, tossing frequently, until just opaque throughout, 4 to 5 minutes. Remove shrimp.
• Add remaining tablespoon oil to skillet; add endive, and season with salt and pepper. Cook over high heat just until endive begins to soften, 2 to 3 minutes. Add wine (if using); cook until syrupy, 3 to 4 minutes.
• Return shrimp to skillet. Add parsley, and toss until shrimp is heated through, about 1 minute. Serve with lemon wedges, if desired.

PAN-SEARED SCALLOPS WITH LEMON SAUCE

Steps:

• Using vegetable peeler, remove peel (yellow part only) from lemon in long strips. Squeeze 1 1/2 tablespoons juice from lemon. Combine wine, shallots, garlic, and lemon peel in heavy small saucepan. Boil until mixture is reduced to 1/2 cup, about 15 minutes. Add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups, about 13 minutes. Pour mixture through fine strainer; discard solids in strainer. Return sauce to pan. Whisk in 1 1/2 tablespoons lemon juice. Season to taste with salt and pepper. DO AHEAD Sauce can be made 1 day ahead. Cover and refrigerate. Before serving, bring to simmer over medium heat, whisking occasionally.
• Preheat oven to 400°F. Pat scallops dry with paper towels. Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add scallops to skillet and sear until browned and almost opaque in center, adding remaining 1 tablespoon butter and 1 tablespoon oil to skillet as needed, about 1 minute per side. Transfer scallops to rimmed baking sheet. DO AHEAD Can be made 20 minutes ahead. Let stand at room temperature.
• Bake scallops until just opaque in center and heated through, about 3 minutes. Divide sauce among plates. Arrange scallops atop sauce and serve.
• What to drink:
• Go ahead, splurge. The William Fevre "Fourchaume" 2004 Chablis Premier Cru ($28, France) - creamy and rich, with lemon and grapefruit flavors - would be divine.

PAN-SEARED SCALLOPS WITH LEMON SAUCE

Steps:

• Using a vegetable peeler, remove peel (yellow part only) from lemon in long strips.
• Squeeze 1 1/2 tablespoons of juice from lemon into a small bowl and set aside.
• Combine lemon peel, wine, shallots and garlic in heavy small saucepan. Boil until mixture is reduced to about 1/2 cup, about 15 minutes.
• Add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups, about 13 minutes.
• Pour mixture through fine strainer and discard solids.
• Return sauce to pan and whisk in 1 1/2 tablespoons lemon juice and season with salt and pepper.
• Preheat oven to 200C/400°F Rinse scallops (remove coral and set aside if attached) and pat dry with paper towels.
• Toss scallops in bowl with salt and pepper.
• Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat.
• Working in batches, add scallops to skillet and sear until browned and almost opaque in center, about 1-2 minutes each. Add remaining butter and oil as needed.
• Transfer scallops to rimmed baking sheet and bake about 3 minutes.
• While scallops are baking, saute corals in same pan for 1-2 minutes, if using.
• Divide sauce among plates and arrange scallops and coral atop sauce and serve.

SAUTEED SCALLOPS WITH WITH LEMON-MUSTARD SAUCE

Steps:

• Sprinkle scallops with salt and pepper; dust with flour. Heat oil in large skillet over high heat. Add scallops; sauté until brown and just cooked through, about 3 minutes per side. Remove skillet from heat. Using tongs, transfer scallops to platter. Add butter, lemon juice, 2 tablespoons water and mustard to skillet and scrape up browned bits. Place skillet over medium-low heat. Whisk until sauce simmers and thickens, about 2 minutes. Season sauce with salt and pepper; spoon over scallops.