Grilled Or Seared Scallops With Grilled Or Broiled Endives
HEALTH BENEFITS OF SCALLOPS: They are healthy and delicious and there’s little reason to avoid scallops as they’re overall considered safe. Scallops are high in protein, and omega 3 fatty acids, as well as rich in a number of trace minerals, such as selenium, zinc, and copper.
Ingredients
- ¼ cup extra-virgin olive oil plus more for finishing
- 5 thick heads endive about 1½ pounds, trimmed, halved vertically
- Sea salt and freshly ground black pepper to taste
- 2 Tbsp extra virgin Greek olive oil
- 1 pound scallops cleaned
- Zest from 1 orange
- 2 Tbsp parsley finely chopped
- 6 slices of toasted sourdough bread for serving, if desired
Instructions
- 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.
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