Scallops with Braised Endive

So last night we had our friends Tim & Gary over from Touvelle House in Jacksonville for dinner.  Seeing that we both worked until close I wanted something that was easy and a little more upscale than just scallops over pasta.  Since Gary is a pescaterian, bacon-wrapped scallops with fig & veal demi-glace was out.  Then I remembered a dish from Chantrelle Restaurant.  I cooked this in a cast iron pan on the grill that was smoking hot.  This also helped keep my house from smelling like fish for a few days.  Even though we have the best soy based candle air freshener, I didn’t want to bother looking for it.  [This is the  Special Candle I use ]  Cut some fresh chives and lemon verbena from the herb patch on the deck and we were in good shape.  Paired this with a local Viognier.

Braised Endive and Scallops

  • 8 scallops (day boat is best – otherwise drain them really, really well after thawing) foot removed (the tough little piece on the side)
  • 2 fresh lemons
  • 3 Tablespoons Granulated sugar
  • 4 Belgium Endive – cut lengthwise into 4ths (cut off stem prior to doing this)
  • 2 Tablespoons butter
  • 1/2 cup heavy whipping cream
  • (extra lemon juice if necessary)
  • sea salt and cracked black pepper

Heat up your pan until very hot and add small amount of oil (I used lemon Avocado Oil find it here) Cook the scallops until nicely browned on both sides.  Set aside while you make the endive.

If there is any visible oil, remove it and then add the butter to the pan.  Cook the butter until brown.  Be careful the butter can burn fast in a pan that is this hot.  Add the sugar and let melt until light brown.  Add the Endive and toss with the butter/sugar mixture until lightly wilted.  Add the juice from the two lemons and continue to cook until the endive is very soft.  Add the cream and continue to cook until reduced (about 3 minutes more).  If the scallops have given off any juice pour this back into the mixture and cook down until thick.  Right before service, put the scallops back into the sauce to warm (about 2 minutes you don’t want rubber bands)

Place the endive into bowls, place 2 scallops on top and sprinkle with fresh chives or other fresh herbs.  Serve immediately.

Happy cooking and Happy Summer!

Chef Constance Jesser


  1. June 28, 2010 at 5:45 pm

    I noticed you used fresh lemons (rather than lemon juice) with your scallops. I tried both and I can see why you use fresh lemons. It makes a difference.

    Fresh lemons have such distinctive fragrance that bottled juice just doesn’t match. Plus fresh lemons have all those healthy live enzymes. As Betty Wrenn Day likes to say, “The lemon is the quintessential fruit that makes food sparkle. It has become synonymous with the word refreshing.”

    Where I live we don’t have easy access to fresh lemons, so what I do is just go online ( ) and order from growers that pick them right off the trees and ship them direct — a tip I learned from my cousin in North Dakota. This way I get fresh lemons picked from the tree without all the time sitting in cartons, trucks and warehouses.

    I am serving this dish on Wednesday night and am very excited about it.
    Gushers of good fortune to you,
    Nettie Bennett
    Carrville, Iowa

    • June 28, 2010 at 8:46 pm

      Let me know how you like this after Wednesday. We found ourselves using our fingers to get all the sauce out of the bowl.

  2. June 28, 2010 at 6:10 pm

    Sounds fantastic-endive/scallopsbrown butter/cream–4 perfect matches-will make and pass on for sure

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