Seared Scallops Coquilles Saint-Jacques and Caramelized Endives
This seafood dish so bright and flavourful that I call it sunshine on a plate (see post for step-by-step photos).
Seared scallops are coquilles Saint-Jacques in French. They are not hard to cook, but there are a few culinary keys to achieving a crispy result. Try to find fresh scallops as frozen does not work as well. Drain any excess liquid and place the scallops on a plate with paper towel to absorb extra water. If you have time, put the dish in the fridge to dry the scallops further. When you are ready to cook, it is essential to make sure that your pan reaches a medium-high heat so that the scallops sear in the melted butter. Finally, do not overcook the scallops.
Seared Scallops with Orange Salt with Caramelized Endives
The inspiration for this seared scallops dish comes from a recipe by Lionel Lévy. The following has been minimally adapted.
Note: the salt loses a lot of flavour with time - don't make more than 1 day in advance!