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.



Basil Oil

This recipie comes from Michael Chiarello, using a cold infusion method. This oil is a must in my kitchen and can be simply drizzled on grilled meats or vegetables as well as salads and frozen pizza (once baked helps to freshen taste)

2 cups tightly packed basil leaves

1 cup olive oil

Bring a large pot of water to boil. Add herbs making sure to submerge the basil. Leave for 5 seconds and drain in a colander. Plunge the colander with basil in an ice bath. Drain well and squeeze out ALL the water.

Place in a blender with the olive oil and blend.

Strain puree through a fine mesh strainer. Strain again through 4 layers of cheese cloth (i use a large coffee filter).

Put in a sterilized glass bottle, cover and refridgerate . Use within a week for optimum flavor.

Makes 3/4 cup.