| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Lifetime tv, Life3 | 1 | servings | |
INGREDIENTS
| 8 | Diver scallops | |
| 2 | Heads endive; sliced 1/4 inch | |
| 1 | tb | Sugar |
| 2 | tb | Canola oil |
| One lemon; juice of | ||
| Chives; for garnish | ||
| 1/2 | c | Mussel juice or vegetable juice |
| Lemon zest | ||
| 3 | tb | Butter |
| 1 | tb | Extra virgin oil |
INSTRUCTIONS
INGREDIENTS FOR SCALLOPS INGREDIENTS FOR SAUCE Bring stock to boil. Add butter, olive oil, 1/2 lemon juice, citrus zest, salt and pepper. Blend. Season and sear scallops in oil for 2 minutes on each side. Saut. endive in one Tbsp. butter, add sugar and caramelize for one minute. Place endive in middle of plate, place 2 scallops on top and pour sauce over scallops. Notes: Scott Bryan, the critically acclaimed new chef and owner of NYC's Luma restaurant, sears diver scallops with infused oils. © 1997 Scott Bryan © 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster br Barb at PK Converted by MM_Buster v2.0l.
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