Scallops with Endives and Lemongrass Glaze

• 2 cups water
• 1/4 cup sugar
• 4 tablespoons unsalted butter
• 6 Belgian endives, cored
• Salt and freshly ground pepper
• 1/4 cup chopped flat-leaf parsley
• 2 garlic cloves, thinly sliced
• 1 medium shallot, thinly sliced
• 1 lemongrass stalk, bottom half only, thinly sliced
• 1 cup rich veal stock (see Note)
• 24 sea scallops (about 2 1/4 pounds)
• 1 tablespoon vegetable oil

1. In a skillet that will hold the endives snugly, combine the water with the sugar and 1 tablespoon of the butter and bring to a simmer.
2. Add the endives and season with salt and pepper.
3. Simmer over moderately low heat, turning occasionally, until tender, about 1 hour.
4. Drain off the cooking liquid and add 1 tablespoon of the butter to the skillet.
5. Saute the endives over moderate heat, turning occasionally, until browned, about 8 minutes.
6. Melt 1 tablespoon of the butter in a small saucepan.
7. Add the chopped parsley, sliced garlic, shallot and lemongrass and cook over low heat for 4 minutes.
8. Add the veal stock and simmer over moderate heat until reduced by half, about 5 minutes.
9. Strain the stock and return it to the saucepan.
10. Boil over high heat until reduced to 1/4 cup, about 3 minutes.
11. Season with salt and pepper.
12. Thread 4 scallops onto a parallel pair of 6-inch bamboo skewers.
13. Repeat with the remaining scallops.
14. Season with salt and pepper.
15. In a large skillet, melt 1/2 tablespoon of the butter in 1/2 tablespoon of the oil.
16. Add half of the scallops and cook over high heat until deeply browned on the bottom, about 2 minutes.
17. Turn and cook until browned on the bottom but barely cooked through, about 1 minute longer; transfer to a platter.
18. Repeat with the remaining butter, oil and scallops.
19. Set an endive on each plate and top with a scallop skewer.
20. Drizzle the lemongrass glaze over the scallops and serve.

water, sugar, unsalted butter, belgian endives, salt, flatleaf, garlic, shallot, stalk, veal stock, vegetable oil

Taken from www.foodandwine.com/recipes/scallops-with-endives-and-lemongrass-glaze (may not work)