Recipe: Pan-seared scallops

1 Prepare your endives, remove the stem and with a small knife hollow them out about 2cm.

2 Cut the top of the endives at about 5cm that you set aside, then cut them in half lengthwise and slice them finely.

3 In a sauté pan, melt your salted butter then add your endives, salt (lightly) pepper then add a pinch of nutmeg, cover and let simmer gently for 15 minutes.

4 There you have it, your endives are ready, taste and adjust seasoning then turn off heat leaving covered.

5 Place your pan on the heat then add a little butter and oil, when it is very hot cook your scallops 1 minute on each side, salt and pepper and turn off heat.
Finishing
Distribute your endive compote on 4 hot plates, arrange the raw leaves in a flower shape, place a roasted scallop in each one, heat the pan they were in then heat it quickly, pour the beef (or veal) stock then pour it over each scallop.
The beauty of this recipe is the pleasure you will have having 3 different textures on your palate: the scallop with its slightly sweet flavor, the slight bitterness and crunch of the raw endive leaf and the creamy melting of the endive compote.
* Let us give thanks to botanist Brezier of the Royal Garden of Brussels around 1850 who perfected the cultivation of this chicory that we still enjoy today.