02-04-2005, 03:20 AM
Ingredients:
10 large Alaska Scallops
10 Endive Leaves
1/4 cup extra virgin Olive Oil
1 Tbsp finely diced Tomatoes
1 Tbsp chopped fresh Chives
1 Lemon (juice only)
Salt and Pepper
2 ounces Olive Oil
Directions:
In a small mixing bowl combine extra virgin olive oil, lemon juice, salt and pepper to taste. Whisk ingredients together to make the dressing. Set aside. Heat a large sauté pan and coat with olive oil; sauté endive leaves until golden in color. Remove from pan and arrange 5 leaves on each plate in a star pattern. Clean pan with a towel. Heat and coat pan again with olive oil. Add scallops and sauté on both sides until a crisp golden brown. Add a pinch of salt and pepper. Remove from pan and place scallops on each plate, 4 in the center of the star of endive leaves and 1 on top. Keep warm. Pour dressing lightly over the scallops (1 1/2 tablespoons per serving) and drizzle over the leaves. Sprinkle fresh chopped chives and diced tomatoes over entire presentation and serve immediately. Servings: 2.
10 large Alaska Scallops
10 Endive Leaves
1/4 cup extra virgin Olive Oil
1 Tbsp finely diced Tomatoes
1 Tbsp chopped fresh Chives
1 Lemon (juice only)
Salt and Pepper
2 ounces Olive Oil
Directions:
In a small mixing bowl combine extra virgin olive oil, lemon juice, salt and pepper to taste. Whisk ingredients together to make the dressing. Set aside. Heat a large sauté pan and coat with olive oil; sauté endive leaves until golden in color. Remove from pan and arrange 5 leaves on each plate in a star pattern. Clean pan with a towel. Heat and coat pan again with olive oil. Add scallops and sauté on both sides until a crisp golden brown. Add a pinch of salt and pepper. Remove from pan and place scallops on each plate, 4 in the center of the star of endive leaves and 1 on top. Keep warm. Pour dressing lightly over the scallops (1 1/2 tablespoons per serving) and drizzle over the leaves. Sprinkle fresh chopped chives and diced tomatoes over entire presentation and serve immediately. Servings: 2.