How to make it

  • Remove any damaged outer leaves of the Belgian endive.
  • Then remove some undamaged leaves and set aside for the presentation (see below)
  • Thinly slice the remaining endive.
  • Thinly slice the radicchio.
  • Peel and trim the carrots and cut into a fine julienne.
  • Set aside some of whole chives, then mince the remaining chives.
  • Chop the walnuts.
  • Make the vinaigrette, Whisk the vinegar with salt and white pepper to taste.
  • Whisk in the two oils until the sauce is thick and well emulsified.
  • Toss the endive, radicchio, carrot, chives, and walnuts together with a little of the vinaigrette.
  • Season the scallops and sear them in hot olive oil.
  • ----------------------------------------------
  • Presentation:
  • Make a dome of salad in the center of plate.
  • Arrange 3-4 scallops around the salad.
  • Between the scallops, place a leaf of endive, cut in half lengthwise, and place a length of chive on top.
  • Top each scallop with a little vinaigrette and serve.

Reviews & Comments 3

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    " It was excellent "
    flavors ate it and said...
    oh this sounds soooo good,and pretty presentation too. I love scallops so I will try this one for sure. You are really making me hungry Chef. Another 5.
    MJ
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    " It was excellent "
    chefperiwinkle ate it and said...
    A delicious recipe to be sure! Splendid and five!
    ChefP
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    " It was excellent "
    aussie_meat_pie ate it and said...
    I really like scallops and this sounds great ~ 5
    Was this review helpful? Yes Flag

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