Scallops with Endive

  • Preparation Time: 10 minutes
  • Cook time: 15 minutes
  • Yield: 2 servings


  • 1 lb Jumbo Scallops
  • 10 Endive Leaves
  • 1/4 cup Extra Virgin Olive Oil
  • 1 Tbsp Tomatoes, finely diced
  • 1 Tbsp fresh Chives, chopped
  • 1 Lemon (juice only)
  • Salt and Pepper, to taste
  • 2 oz Olive Oil


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 saute pan and coat with olive oil; saute 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.

Re-heat and coat pan again with olive oil. Add scallops and saute on medium-high heat 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.