Recipe and photos courtesy of Roessler’s Restaurant.
2 heads Belgium endive, thinly sliced
1½ tablespoons honey
½ teaspoon white pepper
1 teaspoon thyme leaves
4 bay leaves
Pinch of salt
Splash of orange juice
Slice the endive, add the next series of ingredients (honey and herbs), and cover with orange juice. Place the mixture over medium heat until it is reduced by half (15 to 20 minutes). Place the scallops in a very hot pan seasoned with olive oil. Wait until the scallops are golden brown, turn them over, and put them on top of the endive sauce.
The picturesque gardens, pond, and gazebo at Roessler’s.
Above: Chef Klaus Roessler. Roessler’s is known for excellent Continental and German and New Orleans inspired cuisine, and an excellent wine list with some exceptional values from top wine producing regions of the world. Be sure to visit Roessler’s on your next visit to Sarasota for a healthy dose of Old World fine dining with table side preparations (flambéed desserts), and gracious service and hospitality and tell Chef Klaus and everyone at Roessler’s that I sent you!
2033 Vamo Way
Sarasota, FL 34238