SEARED SEA SCALLOPS WITH LIME-GINGER SAUCE AND CARAMELIZED ENDIVE

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Seared Sea Scallops With Lime-Ginger Sauce and Caramelized Endive image

Provided by Molly O'Neill

Categories     appetizer

Time 45m

Yield Six first-course servings

Number Of Ingredients 22

2 tablespoons unsalted butter
3 heads Belgian endive, halved lengthwise
1/4 teaspoon kosher salt
Freshly ground pepper to taste
1 tablespoon sugar
1 tablespoon fresh lime juice
1 tablespoon canola oil
1 pound sea scallops
1/4 teaspoon kosher salt
Freshly ground pepper to taste
1 shallot, peeled and minced
1/2 clove garlic, peeled and thinly sliced
1 tablespoon grated fresh ginger
1 1/2 tablespoons fresh lime juice
6 tablespoons imported white port or dry white wine
1/4 cup heavy cream
4 tablespoons cold unsalted butter, cut into small pieces
1/2 teaspoon kosher salt
Freshly ground pepper to taste
Cayenne pepper to taste
2 scallions, trimmed and thinly sliced on the diagonal
1 large ripe tomato, peeled, seeded and diced small

Steps:

  • To make the endive, melt the butter in a large nonstick skillet over medium-low heat. Season the endive with salt and pepper and place cut side down in the skillet. Cook until lightly browned on the bottom, about 8 minutes.
  • Sprinkle the sugar and lime juice over the top and cook, turning occasionally, until the endive are caramelized and tender when pierced with a knife, about 15 minutes longer. Cover and keep warm (can be prepared ahead and reheated in the oven).
  • To make the scallops, heat the oil in a large skillet over medium-high heat. Season the scallops with salt and pepper, place them in the skillet and sear until lightly browned and warm in the center, about 1 minute per side.
  • To make the sauce, combine the shallot, garlic, ginger, lime juice and port in a nonreactive saucepan over medium-high heat. Simmer until nearly all of the liquid has evaporated, about 3 minutes. Add the cream, bring to a boil and remove from the heat. Whisk in the butter a few pieces at a time until all is incorporated. Strain the sauce and season with salt, pepper and a touch of cayenne. Keep warm.
  • To serve, place 1 endive half on each of 6 plates. Divide the scallops among the plates and spoon the sauce over and around them. Sprinkle with the scallions and tomato. Serve immediately.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 439 milligrams, Sugar 4 grams, TransFat 0 grams

som boy
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I don't have time to cook this dish. I'm too busy.


Talon Cejka
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This recipe is too expensive. I can't afford to buy all of the ingredients.


Sayeed Ahamed
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I'm not a fan of scallops. I think they're too chewy.


Mukta Gurung
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This recipe seems a bit complicated. I'm not sure if I have the skills to pull it off.


Salman Taseer
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I'm not sure about the combination of lime and ginger, but I'm willing to give it a try.


darius macharia
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I can't wait to try this recipe. It looks delicious!


Rampukar Sha
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This recipe is a keeper. I've already added it to my regular rotation.


Tiedi Mtolo
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I'm definitely making this dish again. It's a new favorite!


Samiullah 485 Sami
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This dish is a winner! The scallops were cooked perfectly and the sauce was amazing.


Bill Mcdonald
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I highly recommend this recipe. It's a delicious and impressive dish that's sure to please everyone.


Nadeem Akhter
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The caramelized endive is the perfect finishing touch to this dish.


Mhiz Naomi
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I love the way the lime-ginger sauce complements the scallops.


Smi Ley
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This dish is so easy to make and it's always a crowd-pleaser.


Tk Gm
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I've made this dish several times and it's always a hit. It's a great way to impress your guests.


Miniahil Admasu
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This recipe is a bit time-consuming, but it's worth the effort. The scallops are cooked to perfection and the sauce is divine.


Chase Reynolds
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I made this dish for my husband's birthday and he loved it. He said it was the best scallops he's ever had.


Cooper Daniels
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I'm not a big fan of seafood, but I loved this dish. The scallops were cooked perfectly and the sauce was amazing.


emily emily
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This is a great recipe for a special occasion dinner. It's easy to make and the results are impressive.


Gaming With RASHED
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I loved the combination of flavors in this dish. The scallops were tender and juicy, the sauce was tangy and flavorful, and the endive was caramelized to perfection.


Passage Owusu
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This dish was absolutely delicious! The scallops were perfectly seared and the lime-ginger sauce was the perfect accompaniment. The caramelized endive added a nice touch of sweetness and crunch.