Recipe: Scallops lightly seared

1 In a skillet pour 1 large spoonful of olive oil and a knob of butter, when well hot place your scallops, salt and pepper cook on high heat 20 seconds on each side, then remove from heat and take the scallops out onto a large plate then cover.

2 Remove and keep in a small bowl the fat from the scallops, then put the skillet back on the heat add your sliced endives, your cider, salt and pour in the curry let sweat gently covered for 10 minutes then add the juice released by the scallops, let reduce a little, then mix your sliced peppers place the scallops on top (for heat) cover and turn off the heat.

3 In a skillet then pour the fat kept from the scallops and just lightly sauté the slices of vitelotte salted (lightly) and peppered.
Plating
Turn the heat back on under the endive skillet, then in well heated plates place a large spoonful in the center (the sauce will flow around)
place your scallops with some green peppercorns and arrange your vitelotte slices harmoniously around.
*I really love lemongrass citrus of Vietnamese origin, but of course another good curry will do.
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