SEARED SEA SCALLOPS WITH CITRUS-BRAISED ENDIVE by Klaus Roessler of Sarasota favorite Roessler’s.
Ingredients:
10 scallops
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
Method:
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.
