Heat the oven to 400F/200C. Place the endive halves on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper. Roast, turning once, until the endive is caramelized and very tender, 50 to 60 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side.

Top the sourdough bread with endives and scallops, sprinkle with orange zest, parsley, and finish with extra virgin olive oil.