Endive Petals With Smoked Scallops Food

ENDIVE PETALS WITH SMOKED SCALLOPS

Endive Petals with Smoked Scallops image

Crisp endive leaves provide the perfect vehicle for smoked scallop salad in this tasty hors d'oeuvre.

Provided by Martha Stewart

Number Of Ingredients 8

Ingredients

2 small red beets
1/2 pound smoked sea scallops, cut into 1/4-inch dice
1/2 cup coarsely chopped flat-leaf parsley
1 tablespoon freshly squeezed lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 heads Belgian endive

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.

SCALLOPS WITH ENDIVE

Scallops With Endive image

Provided by Pierre Franey

Categories dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3/4 pound bay or ocean scallops
2 large endive, about 1/2 pound
1 tablespoon butter
3 tablespoons finely chopped shallots
Juice of 1/2 lemon
1/2 cup dry white wine
1 cup heavy cream
1/2 teaspoon stem saffron, optional
1/8 teaspoon dried hot red pepper flakes
Salt to taste if desired
Freshly ground pepper to taste

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

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