SCALLOPS WITH ENDIVE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
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
MAINE SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BALSAMIC BUTTER SAUCE
Steps:
- Preheat oven to 300 degrees F. Place endives in a stainless steel pot. Add water, sugar, and lemon juice. Cover with a napkin or dishtowel 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, 2 teaspoons reserved endive cooking liquid, salt, pepper, chopped parsley, tomatoes, and shallots.
- On 4 dinner plates, fan out 4 pieces of endive. Warm plates in oven for 2 to 3 minutes. Remove plates from oven and place 3 scallops over endives and lightly nappe with sauce. Serve immediately.
DIVER SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BUTTER SAUCE
Provided by Food Network
Number Of Ingredients 13
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.
SEARED SCALLOPS WITH ENDIVE AND ROQUEFORT
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
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
ENDIVE PETALS WITH SMOKED SCALLOPS
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
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.
ENDIVE WITH LEMON AND SAUTéED SCALLOPS
Provided by Moira Hodgson
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
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
ENDIVE AND SCALLOP SALAD WITH CHAMPAGNE VINAIGRETTE
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Puree first 4 ingredients in blender until smooth. (Vinaigrette can be made 2 days ahead. Cover and chill. Bring to room temperature and whisk before using.)
- Bring wine, olive oil, and shallot to simmer in large skillet over medium-high heat. Add scallops; simmer until opaque in center, about 1 minute. Using slotted spoon, transfer scallops to medium bowl, reserving juices in skillet; cool scallops and juices. Whisk 1/3 cup juices into vinaigrette. Season with salt and pepper. Toss scallops with 3 tablespoons vinaigrette.
- Line each of 8 plates with 5 endive leaves. Combine remaining endive leaves, greens, tomatoes, bell pepper, and onion in large bowl. Toss with enough vinaigrette to coat salad. Divide salad among plates. Divide scallops among salads; serve.
More about "scallops with endive recipes"
PAN-SEARED SCALLOPS WITH ENDIVE AND CITRUS RECIPE
From cookinglight.com
Total Time 40 minsCalories 350 per serving
- Add half of the endive. Cook, stirring occasionally, until just beginning to soften, about 2 minutes.
- Transfer endive to a plate. Repeat procedure with 1/2 tablespoon of the butter and remaining endive.
BAKED SCALLOPS WITH ENDIVE RECIPE - SERIOUS EATS
From seriouseats.com
Cuisine FrenchCategory MainsServings 2Total Time 20 mins
SCALLOPS WITH ENDIVES - EUROPEANVEGETABLES.CA : FRESH …
From europeanvegetables.ca
Estimated Reading Time 1 min
SEA SCALLOPS WITH A RED PEPPER ENDIVE SLAW - GOOD …
From gooddecisions.com
GRILLED SCALLOPS WITH ENDIVE AND SLICED TRUFFLES - ALL MY …
From allmychefs.com
BAKED SCALLOPS WITH ENDIVE AND BEEF DAUBE SAUCE - ALL …
From allmychefs.com
BREADED FRIED SCALLOPS ON ENDIVE SALAD RECIPE | EAT …
From eatsmarter.com
SCALLOPS WITH ENDIVE RECIPE | FISHEX SEAFOODS
From fishex.com
GRILLED SCALLOPS WITH ENDIVE, CARROT & PEA SALAD - CAL-ORGANIC FARMS
From calorganicfarms.com
BAKED SCALLOPS WITH ENDIVE RECIPE | RECIPE | ENDIVE RECIPES, BAKED ...
From pinterest.ca
SPECK-WRAPPED SCALLOPS WITH SAUTéED RADICCHIO AND ENDIVE …
From atkins.ca
GRILLED SCALLOPS WITH ENDIVE, CARROT & PEA SALAD - GRIMMWAY FARMS
From grimmwaycarrots.com
SEA SCALLOPS BAKED WITH SWEET BUTTER AND ENDIVES
From frenchrevolutionfood.com
RECIPE FOR SCALLOPS WITH CITRUS-BRAISED ENDIVE FROM RISING STAR …
From starchefs.com
SEARED SCALLOPS WITH BELGIAN ENDIVE - INGLES
From ingles-markets.com
SCALLOPS AND CHANTERELLES WITH ENDIVE | DINNER RECIPE
From greatchefs.com
SEA SCALLOPS WITH BELGIAN ENDIVE - BIGOVEN.COM
From bigoven.com
SAUTéED SCALLOPS WITH WILTED ENDIVE, HAZELNUTS AND SAUTERNES BUTTER
From frenchentree.com
SCALLOPS WITH ENDIVE IN SAFFRON SAUCE RECIPE - FOOD.COM
From food.com
POACHED SCALLOPS WITH FENNEL, LEMON ZEST & ENDIVE SALAD
From lcbo.com
10 BEST SEARED SCALLOP APPETIZER RECIPES | YUMMLY
From yummly.com
SCALLOP RECIPES - SERIOUS EATS
From seriouseats.com
PAN-SEARED SCALLOPS WITH ENDIVE AND CITRUS
From rdmichaels.info
10 BEST LEFTOVER SCALLOP RECIPES [EASY SEAFOOD IDEAS]
From theeatdown.com
JACQUES PéPIN - HELLO. I ENJOY THE COMBINATION OF SCALLOPS...
From facebook.com
SCALLOPS WITH ENDIVE | SCALLOP RECIPES
From scalloprecipes.blogspot.com
SCALLOPS WITH ENDIVE AND ORANGE SALAD RECIPE | EAT SMARTER USA
From eatsmarter.com
WILD SEA SCALLOPS OVER COUSCOUS WITH CITRUS BEURRE BLANC AND …
From sunbasket.com
SPECK-WRAPPED SCALLOPS WITH SAUTéED RADICCHIO AND ENDIVE …
From atkins.com
BAKED SCALLOPS WITH ENDIVE RECIPE | RECIPE | ENDIVE RECIPES, …
From pinterest.ca
ENDIVE WITH LEMON AND SAUTEED SCALLOPS - PLAIN.RECIPES
From plain.recipes
CALIFORNIA ENDIVE WITH SEARED SCALLOPS AND CAPER-RAISIN BROWN BUTTER
From californiabountiful.com
POACHED SCALLOPS WITH FENNEL, LEMON ZEST & ENDIVE SALAD
From lcbo.com
SCALLOPS WITH CITRUS-BRAISED ENDIVE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SEA SCALLOPS WITH BELGIAN ENDIVE AND CHERRY TOMATOES | SAVEUR
From saveur.com
PAN-SEARED SCALLOPS WITH MELTED LEEKS RECIPE | REAL SIMPLE
From realsimple.com
MAINE SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BALSAMIC …
From cookingchanneltv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love