Wash and cut the endive leaves in stripes. Make sure to take away the heart first otherwise it might be to bitter in taste.
Cook in a casserole with a bit of water for 10 minutes.
Mix the endives to a foam and add salt and pepper to the foam.
Add the heavy cream. If it is too thick for your taste add some water and mix together.
Taste the sauce and if it is to bitter add some sugar bit by bit.
Wash and cut the endive leaves, take away the heart first.
Peel and cut the onion in small pieces. Saute the onion and the endive leaves. Cook for another 10-15 minutes. Keep warm in the frying pan.
Remove the orange part of the scallop.
Place some of the butter in a frying pan and cook the scallops for about 1 minute per side.
Place them on plates and decorate with the sauce and vegetables on the side.