1 In a saucepan, melt the butter with one tablespoon of olive oil and gently sweat your sliced endives. Season with salt, pepper and add the nutmeg, then let them braise gently, covered, for 5 minutes.
2 Add the diced beets, then 2 minutes later add the red wine vinegar. Let it cook for another 5 minutes, then remove the saucepan from the heat.
3 In a skillet, heat the remaining olive oil. When it's almost smoking, place your scallops in to roast. Be careful to score the coral with a small knife before cooking to prevent accidents. Cook 2 minutes on each side, then transfer them to a small plate. Put the same skillet back on the heat, add the apple dice to the remaining fat and quickly sauté for 30 seconds, they must stay crispy. Then carefully fold them into your beet and braised endive mixture.
4 Arrange the vegetables attractively on each plate. At the last moment, sprinkle a little fleur de sel and a turn of the pepper mill over each scallop. Serve piping hot.
Never skip scoring the coral before cooking: as it heats, it swells and can burst, splattering hot oil everywhere. Two seconds of care prevents an accident. For cooking, 2 minutes per side in gently smoking oil is enough. Any longer and the flesh becomes rubbery. The skillet should be lightly smoking before you place the scallops in it.
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