| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Belgian |
Dujour05 |
1 |
servings |
INGREDIENTS
| 10 |
lg |
Scallops |
| 10 |
|
Endive leaves |
| 1/4 |
c |
Extra virgin olive oil |
| 1 |
tb |
Finely diced tomatoes |
| 1 |
tb |
Chopped fresh chives |
| 1 |
|
Lemon; (juice only) |
|
|
Salt and pepper |
| 2 |
oz |
Olive oil |
INSTRUCTIONS
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. Heat and coat pan again with
olive oil. Add scallops and saute 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.
Yield: 2 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9094 - PAUL BARTOLOTTA
Converted by MM_Buster v2.0l.
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