Ingredients

• 6 large Belgian endives
• 2 cups water
• 1 teaspoon sugar
• 1/2 lemon juiced
• 2 teaspoons olive oil
• 18 (U-10) large Maine sea scallops
• 2 teaspoons balsamic vinegar
• 2 teaspoons cooking liquid from endives
• 4 ounces unsalted butter
• 1 teaspoon chopped Italian parsley
• 1 teaspoon chopped shallots
• Salt and pepper to taste
• 2 teaspoon diced tomatoes

Instructions

1. Preheat oven to 300 degrees. Place endives in a stainless steel pot. Combine water, sugar, lemon juice with endives. Cover with a napkin or dish towel and bring to a boil. Simmer 20 minutes and remove endives. Strain cooking liquid and reserve. Let endives cool and cut into quarters lengthwise. Set aside. Heat a medium saute pan until very hot and add 2 teaspoons of olive oil. Season scallops with salt and pepper and quickly sear scallops for 3 minutes. Turn the scallops over and cook for 1 minute more. Remove. In another saute pan, add butter and let brown. Add balsamic vinegar, endive juice, salt, pepper, chopped herbs, and diced tomatoes. On 6 dinner plate, fan out 4 pieces of endives. Warm plates in oven for 2 to 3 minutes. Remove plates form oven and place scallops over endive and lightly nap with sauce. Serve immediately.;