Pan seared scallops with orange butter and endives

🧂 Ingredients

• 8 pcs scallops
• 4 pcs endives
• 1 pc orange
• ½ pc lemon juice
• 60 ml fish stock

  fumet
• 100 gr cold butter diced
• 30 gr clarified butter
• Chervil

Instructions

• 1 Cut the endives lengthwise and sprinkle a pinch of salt and sugar then keep
  aside for 15 minutes.
• 2 Caramelize the endives in a knob of butter until tender. Remove from the pan
  when ready and make the sauce in the same pan.
• 3 Meanwhile cut a slice of orange (keep aside) and squeeze the rest of the orange
  and lemon to juices.
• 4 After removing the endives from the pan; deglaze the pan with the fish stock and
  juices. Cook to reduce the liquid by half.
• 5 Gently incorporate the cold butter knobs into the reduction of the deglazed
  endives, monter au beurre and season to taste.
• 6 Pat the scallops and dry well.
• 7 Use the clarified butter to sear the scallops for 2-3 minutes on both sides and
  season the scallops with salt and pepper. Remove the scallops and keep warm.
• 8 Use the pan of the scallops to place the orange slice and deglaze with some
  water (60 ml) to detach all caramelized bits from the bottom of the pan.
• 9 Sieve the scallop jus over the butter sauce and whisk together.
• 10 Arrange the sauce around the plate with the endives in the centre and the
  caramelized scallops with the fresh chervil.

Nutrition Info