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Scallops with Chicory leaves
Scallops with Chicory leaves
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This scallop dish is perfect during the late autumn though it is served together with vegetables of the season. Is possible to serve as a starter or a main dish depending on the situation. For a starter reduce the numbers of scallops per person to 2.

Ingredient List for 4 servings:
Button Scallops
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Scallops 12
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1 tablespoon Butter

Button Sauce
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3 Endive leaves
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1 pinch Salt
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1 pinch Pepper
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2 tablespoons Heavy cream
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200 ml Water

Button Vegetables
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5 Endive leaves
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1 Shallot onion
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1 tablespoon Butter

Instructions:
Button Sauce
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Wash and cut the endive leaves in stripes. Make sure to take away the heart first otherwise it might be to bitter in taste.
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Cook in a casserole with a bit of water for 10 minutes.
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Mix the endives to a foam and add salt and pepper to the foam.
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Add the heavy cream. If it is too thick for your taste add some water and mix together.
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Taste the sauce and if it is to bitter add some sugar bit by bit.

Button Vegetables
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Wash and cut the endive leaves, take away the heart first.
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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.

Button Scallops
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Remove the orange part of the scallop.
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Wash the scallops.
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Place some of the butter in a frying pan and cook the scallops for about 1 minute per side.
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Place them on plates and decorate with the sauce and vegetables on the side.

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This recipe is from France
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Quiche Lorraine
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