Endive With Lemon and Sauteed Scallops

• 6 heads endive
• 2 tablespoons unsalted butter
• 4 tablespoons extra-virgin olive oil
• Juice of 1 lemon
• Coarse salt and freshly ground pepper to taste
• 16 sea scallops
• 2 tablespoons flat-leaf parsley, chopped

1. Cut the endives in half, remove their tough inner cores and slice the endive leaves into slivers.
2. 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).
3. Remove the pan from the heat, stir in 2 tablespoons lemon juice and season with salt and pepper.
4. Keep warm.
5. Season the scallops with salt and pepper.
6. Heat the remaining olive oil in a large skillet and saute the scallops in two batches over high heat until they are lightly browned on both sides.
7. Divide the endive among four plates.
8. Put the scallops on top, sprinkle them with lemon juice and parsley and serve.

endive, unsalted butter, extravirgin olive oil, lemon, salt, scallops, flatleaf parsley

Taken from cooking.nytimes.com/recipes/5188 (may not work)