| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Life3, Lifetime tv |
1 |
Servings |
INGREDIENTS
| 8 |
|
Diver scallops |
| 2 |
|
Heads endive, sliced 1/4 |
|
|
inch |
| 1 |
T |
Sugar |
| 2 |
T |
Canola oil |
|
|
One lemon, juice of |
|
|
Chives, for garnish |
| 1/2 |
c |
Mussel juice or vegetable |
|
|
juice |
|
|
Lemon zest |
| 3 |
T |
Butter |
| 1 |
T |
Extra virgin oil |
INSTRUCTIONS
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
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