Chef's Notes
If you’re making this as a first course for company, you can prepare the endive ahead of time and keep warm in a low (140°F) oven or reheat at the last moment.
Preparing the endive
Start the butter melting in a medium sauté pan while cutting the endive lengthwise into a julienne. Add the endive to the pan. Sprinkle with the salt and sugar and add the water. Cover and cook until wilted, about 2 minutes.
Meanwhile, prepare the scallops.
Step 1: Preparing the endive
- 2 tablespoons unsalted butter
- 2 Belgian endive, about 8 ounces, cut into julienne
- Kosher salt
- Granulated sugar
- 2 tablespoons water
Step 2: Preparing the scallops
- 6 large sea scallops
- Freshly ground black pepper
- 2 teaspoons olive oil
Remove the small abduction muscles. Sprinkle the scallops with salt and pepper and drizzle with olive oil.
Step 3: Finishing the endive and cooking the scallops
Remove the lid from the endive and cook until tender and the liquid has evaporated. Transfer the cooked endive to a plate.
Wipe out the pan and return to high heat. Once hot, add the scallops and cook 1 ½ minutes on each side or to your liking.
Step 4: Serving
- Chopped chives
Divide the endive between two plates and sprinkle with chives. Arrange three scallops on top, drizzle with olive oil and serve immediately.