Scallops with Chicory (Endives)

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Ingredients

Serves 4

• 12 scallops in their shells, open and cleaned
• 4 heads of chicory (endives)
• ¼ cup (50 g) butter
• 1 tomato
• 1 shallot
• 2/5 cup (10 cl) white wine
• 1/5 cup (5 cl) whipping cream
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper

Preparation

To cook the endives

• Clean and remove the outer leaves
• Scoop out the hard part from the base of the endive, as it tends to be bitter
• Slice the endives into thin strips
• Melt 1 ½ tbsp (20 g) butter over a medium heat
• Add the strips of endive and soften for 5 minutes
• Add salt and pepper to taste
• Cover and cook over a low heat for 15 minutes, stirring occasionally

To cook the scallops

• Separate the coral (orange part) from the scallop (white part)
• Cut the scallops in half horizontally
• Heat 2/3 tbsp (10 g) butter in a pan over a high heat
• Sear the corals and the scallops for 20-25 seconds on each side
• Keep warm

To prepare the sauce

• Deseed the tomato and cut into small pieces
• Clean and chop the shallot
• Heat the olive oil in a sauté pan over a high heat
• Add the tomato and shallot
• Stir well and brown for 2 minutes
• Deglaze the pan with balsamic vinegar and then add the white wine
• Reduce by ? on a low boil
• Add the cream and stir to bind while adding 1½ tbsp (20 g) softened butter (the butter should already be soft and should be added in small pieces)
• Remove from the heat and strain through a conical sieve to extract the liquid
• Arrange a bed of endives on a plate and place the scallops and their corals on top. Cover with the sauce or drizzle it over the endives

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