ENDIVE WITH LEMON AND SAUTéED SCALLOPS

Endive With Lemon and Sautéed Scallops image

Provided by Moira Hodgson

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

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