Best Scallop And Endive Soup Recipes

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.

SCALLOP SOUP

Steps:

• Heat the oil in a large pot over moderate heat.
• and saute the leeks, garlic, and onion until.
• tender but not brown, about 5 minutes.
• Add the fish stock, tomatoes, optional vermouth, orange zest, basil, and saffron.
• Tie the bay leaf, thyme, and fennel seeds in a small piece of cheesecloth to make a bouquet garni and add it to the pot.
• Simmer covered for 30 minutes.
• Add the scallops and simmer until they turn opaque, 3 to 4 minutes.
• Remove and discard the bouquet garni.
• Stir in the parsley and serve immediately, garnished with grated Parmesan.

CHEF JOHN'S BAY SCALLOP CHOWDER

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
• Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
• Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.

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.

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.

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.

SCALLOPS AND SHRIMP WITH MUSHROOMS

Steps:

• Season the scallops and shrimp with freshly ground pepper and set aside.
• In a 12 inch non-stick skillet, heat 2 tablespoons of olive oil until smoking.
• Place the scallops in and DO NOT move them.
• Allow them to cook until crisp and golden brown, unmoved on same side for 5 to 6 minutes.
• In a 14 inch saute pan, heat remaining olive oil over high heat until smoking.
• Add shallots and saute until softened, about 3 to 4 minutes.
• Slice the mushrooms into 1/4 inch slices and add them to the saute pan.
• Toss 3 to 4 minutes until softened.
• Add the shrimp.
• Add the vinegar and turn shrimp until they are pink.
• Then add the frisee or endive.
• Toss quickly, season with salt and pepper to taste, and divide among 2 dinner plates.
• Without turning the scallops, remove scallops and arrange 8 on each plate.
• Drizzle with olive oil and serve.

SEARED SCALLOPS WITH ENDIVE AND ROQUEFORT

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.