| 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.
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