Endive Petals With Smoked Scallops Recipes

SMOKED SCALLOPS WITH CITRUS GARLIC BUTTER SAUCE RECIPE | TRAEGER GRILLS

Steps:

• When ready to cook, set the Traeger temperature to 165℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available. Set a wire rack over a baking sheet.
• Wash the scallops under cold running water and thoroughly pat dry with paper towels. Remove any translucent tags of muscle tissue from the sides of the scallops.
• Arrange the scallops on the rack and season with salt and pepper.
• Place the baking sheet on the grill grates. Close the lid and smoke for 20 minutes.
• Meanwhile, make the sauce: In a small saucepan, melt the butter over medium-low heat. Add a pinch of salt, the garlic, orange zest and juice, Worcestershire sauce, and parsley. Simmer for 5 minutes to meld the flavors. Remove the pot from the heat and cover to keep warm until ready to use.
• Remove the scallops from the grill. Increase the Traeger temperature to 400℉ and preheat with the lid closed for 10 minutes.
• Return the baking sheet with the scallops to the grill and brush with some of the orange-butter sauce, reserving the rest for serving. Close the lid and roast the scallops, flipping once, until just opaque and tender, 10-15 minutes, depending on the thickness of the scallops. Do not overcook.
• Garnish the scallops with a bit more orange zest and parsley, then serve hot with the warm citrus and garlic butter sauce. Enjoy!

ENDIVE PETALS WITH SMOKED SCALLOPS

Steps:

• Fill a small saucepan with water. Add beets, and bring to a boil. Reduce heat; simmer until fork tender, about 45 minutes. Remove pan from heat. Drain, peel and set beets aside to cool. Chop beets into 1/4-inch dice.
• Combine beets, scallops, and parsley in a small bowl. Add lemon juice, olive oil, salt and pepper. Toss to combine. Serve scallops on individual endive leaves.

SCALLOPS WITH ENDIVE

Steps:

• If ocean scallops are used, cut them into quarters. Set aside.
• Trim off the ends of the endive. Cut the endive crosswise into 1-inch pieces. There should be about 4 cups loosely packed.
• Heat the butter in a skillet and add the shallots. Cook briefly and add the endive and lemon juice. Cook, stirring, until wilted. Add the wine and bring to the boil. Cover closely and let simmer 5 minutes.
• Add 3/4 cup of cream, the saffron, pepper flakes, salt and pepper and cook, uncovered, over high heat, stirring often, about 3 minutes.
• Add the scallops and cook, stirring, about 1 minute. Add the remaining cream, salt and pepper. Let cook about 2 minutes or until the scallops have lost their raw look. Do not overcook.

ENDIVE WITH LEMON AND SAUTéED SCALLOPS

Steps:

• Cut the endives in half, remove their tough inner cores and slice the endive leaves into slivers.
• Melt butter and 2 tablespoons of olive oil in a skillet and cook the endive over medium heat until tender and the liquid has evaporated (about 8 minutes). Remove the pan from the heat, stir in 2 tablespoons lemon juice and season with salt and pepper. Keep warm.
• Season the scallops with salt and pepper. Heat the remaining olive oil in a large skillet and sauté the scallops in two batches over high heat until they are lightly browned on both sides.
• Divide the endive among four plates. Put the scallops on top, sprinkle them with lemon juice and parsley and serve.