Seared Sea Scallops With Lime-Ginger Sauce and Caramelized Endive

• 2 tablespoons unsalted butter
• 3 heads Belgian endive, halved lengthwise
• 1/4 teaspoon kosher salt
• Freshly ground pepper to taste
• 1 tablespoon sugar
• 1 tablespoon fresh lime juice
• 1 tablespoon canola oil
• 1 pound sea scallops
• 1/4 teaspoon kosher salt
• Freshly ground pepper to taste
• 1 shallot, peeled and minced
• 1/2 clove garlic, peeled and thinly sliced
• 1 tablespoon grated fresh ginger
• 1 1/2 tablespoons fresh lime juice
• 6 tablespoons imported white port or dry white wine
• 1/4 cup heavy cream
• 4 tablespoons cold unsalted butter, cut into small pieces
• 1/2 teaspoon kosher salt
• Freshly ground pepper to taste
• Cayenne pepper to taste
• 2 scallions, trimmed and thinly sliced on the diagonal
• 1 large ripe tomato, peeled, seeded and diced small

1. To make the endive, melt the butter in a large nonstick skillet over medium-low heat.
2. Season the endive with salt and pepper and place cut side down in the skillet.
3. Cook until lightly browned on the bottom, about 8 minutes.
4. Sprinkle the sugar and lime juice over the top and cook, turning occasionally, until the endive are caramelized and tender when pierced with a knife, about 15 minutes longer.
5. Cover and keep warm (can be prepared ahead and reheated in the oven).
6. To make the scallops, heat the oil in a large skillet over medium-high heat.
7. Season the scallops with salt and pepper, place them in the skillet and sear until lightly browned and warm in the center, about 1 minute per side.
8. To make the sauce, combine the shallot, garlic, ginger, lime juice and port in a nonreactive saucepan over medium-high heat.
9. Simmer until nearly all of the liquid has evaporated, about 3 minutes.
10. Add the cream, bring to a boil and remove from the heat.
11. Whisk in the butter a few pieces at a time until all is incorporated.
12. Strain the sauce and season with salt, pepper and a touch of cayenne.
13. Keep warm.
14. To serve, place 1 endive half on each of 6 plates.
15. Divide the scallops among the plates and spoon the sauce over and around them.
16. Sprinkle with the scallions and tomato.
17. Serve immediately.

unsalted butter, endive, kosher salt, freshly ground pepper, sugar, lime juice, canola oil, scallops, kosher salt, freshly ground pepper, shallot, clove garlic, ginger, lime juice, imported white port, heavy cream, cold unsalted butter, kosher salt, freshly ground pepper, cayenne pepper, scallions, tomato

Taken from cooking.nytimes.com/recipes/7805 (may not work)