Scallops and Belgian Endive

 2 endive, julienned thin

2 Tbsp butter

6 scallops

chives, minced 

In a skillet add the butter and endive.  Sprinkle with salt, sugar and 2 Tbsp water.  Cover with a lid and cook until wilted and softened.  When liquid is absorbed its ready.  Take out of pan and set aside.

Into the skillet, clean with a paper towel to dry pan. Season scallops with salt, pepper and 2 tsp olive oil.   Put in scallops and cook 1-2 minutes on each side. Get a nice sear. 

Plate end endive mixed with chives and 3 scallops on top. Sprinkle with a bit more olive oil.

Serves 2

Recipe:  Jacques Pepin