Yield: 2 servings
1 lb Jumbo Scallops (U-10 count)
10 Endive Leaves
1/4 cup Extra Virgin Olive Oil
1 Tbsp Tomatoes, finely diced
1 Tbsp fresh Chives, chopped
1 Lemon (juice only)
Salt and Pepper, to taste
2 oz Olive Oil
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 sauté pan and coat with olive oil; sauté 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.
Re-heat and coat pan again with olive oil. Add scallops and sauté on medium-high heat 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.