| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Belgian | Dujour05 | 1 | Servings | |
INGREDIENTS
| 10 | Scallops | |
| 10 | Endive leaves | |
| 1/4 | c | Extra virgin olive oil |
| 1 | T | Finely diced tomatoes |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 518
Calories From Fat: 503
Total Fat: 56.9g
Cholesterol: 0mg
Sodium: 23.3mg
Potassium: 98.5mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: 1.9g
Protein: <1g