Maine Sea Scallops with Braised Endives and a Brown Balsamic Butter Sauce

• 4 large Belgian endives
• 2 cups water
• 1 teaspoon sugar
• 1/2 lemon, juiced
• 2 teaspoons olive oil
• 12 large Maine sea scallops
• Salt and pepper
• 4 ounces unsalted butter
• 2 teaspoons balsamic vinegar
• 1 teaspoon chopped Italian parsley
• 2 teaspoons diced tomatoes
• 1 teaspoon chopped shallots

1. Preheat oven to 300 degrees F. Place endives in a stainless steel pot.
2. Add water, sugar, and lemon juice.
3. Cover with a napkin or dishtowel and bring to a boil.
4. Simmer 20 minutes and remove endives.
5. Strain cooking liquid and reserve.
6. Let endives cool and cut into quarters lengthwise.
7. Set aside.
8. Heat a medium saute pan until very hot and add 2 teaspoons of olive oil.
9. Season scallops with salt and pepper and quickly sear scallops for 3 minutes.
10. Turn the scallops over and cook for 1 minute more.
11. Remove.
12. In another saute pan, add butter and let brown.
13. Add balsamic vinegar, 2 teaspoons reserved endive cooking liquid, salt, pepper, chopped parsley, tomatoes, and shallots.
14. On 4 dinner plates, fan out 4 pieces of endive.
15. Warm plates in oven for 2 to 3 minutes.
16. Remove plates from oven and place 3 scallops over endives and lightly nappe with sauce.
17. Serve immediately.

endives, water, sugar, lemon, olive oil, scallops, salt, butter, balsamic vinegar, italian parsley, tomatoes, shallots

Taken from www.foodnetwork.com/recipes/maine-sea-scallops-with-braised-endives-and-a-brown-balsamic-butter-sauce-recipe.html (may not work)