Sea Scallops with Belgian Endive

Heres a great recipe from Chef Paul Bartolotta from Spaggia check it out:

What you need:

20 Large Scallops or Shrip

20 Endive leaves or Zucchini

1/2 Cup extra virgin olive oil

2 tbsp. Finely Diced Tomatoes

2 tbsp. Chipped fresh chives

2 lemons juiced

Salt and pepper

4 oz. olive oil

How to do it:

In a small mixing bowl add extra virgin olice oil, lemon juice, sale and pepper to taste. Mix ingredients together  to make the dressing. Set aside.

Heat a large saute pan and coat with olive oil. Saute the endive leaves until golden 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 sature 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 (approx. 1 1/2 tbps per serving) and drizzle over the leaves.

Sprinkle fresh chopped chives and diced tomatoes over entire presentation and serve immediately

Makes 4 servings.



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