Scallops on a bed of thinly sliced endive

For 4 people

Preparation : 20 minutes

Cooking : 20 minutes

Ingredients:

  • 24 Scallops
  • 3 endives
  • 100 g butter
  • 50 cl low-fat cream
  • 1/2 lemon
  • 1 tbsp. granulated sugar
  • 2 tbsp. flour
  • 12 sprigs chervil or tarragon
  • salt, pepper
  • Balsamic vinegar for deglazing
  • Alcohol to flambé the scallops

Method:

  • Slice the endives lengthwise, into strips.
  • In a sauté pan, sauté the endive strips in butter over a high flame for 7 to 8 minutes. Add chopped shallot. Season with salt and pepper.
  • Add one tablespoon of suger, stir, and let the endives caramelize. The endive slices should be well-browned. Deglaze with 5 cl balsamic vinegar, then add 10 cl water, reduce.
  • Prepare the scallops:
  • Rinse them well and dry well, sauté them in butter over high flame, 3 to 4 minutes on each side, flambé the scallops with alcohol.
  • Dress the plates by placing the endives then 3 to 4 scallops. Sprinkle chopped tarragon or chervil over the top. Enjoy!