Scallops and Endive Compote

Pétoncles et compotée d'endives
Practical info
• Number of people: 6
• Preparation time: 15 minutes
• Cooking time: 15 minutes
• Degree of difficulty: Easy
• Cost: Affordable

• 12 scallops
• 4 endives
• 50 g butter
• 1 tablespoon sugar
• 1 orange juice
• 1/2 lemon juice
• 1 teaspoon curry powder
• salt and pepper

For the sauce:
• 4 tablespoons chopped shallots (fresh or frozen)
• 140 g butter + 1 hazelnut
• 1 tablespoon of curry powder
• 1 tablespoon dry white wine

1. Remove the first leaves from the endives and then, with a small knife, remove a cone from the base. Cut the endives in half lengthwise and thinly slice them.

2. Sweat in a saucepan with 25 g butter. Season with salt, pepper, sugar, orange and lemon juice, curry. Cook gently 5 min, keep warm

3. Prepare the sauce: melt the shallots in a saucepan with the butter hazelnut, salt and pepper. Add 5 tablespoons of water, let reduce by half.

4. Gradually whisk in the 140 g butter, without boiling the sauce. Add the curry and white wine, mix. Keep warm.

5. Season the scallops with salt and pepper. Garnish with the remaining butter in a skillet 1 min per side. Divide endives and scallops into 6 warmed plates, drizzle with sauce, serve.

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