Seared Scallops With Endive and Roquefort

"If you enjoy seafood that's rich and delicious, this is undoubtedly one of the finest dishes on offer. I think Queen scallops work best in this dish."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
15mins
Ingredients:
8
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Break open the chivory and place 3 leaves on each of 4 plates.
  • Brush the scallops with a little of the olive oil.
  • Cook in a hot, non-stick frying pan for 1 minute on each side until golden.
  • Place a scallop on each leaf.
  • Whisk together the remaining olive oil, walnut oil, lime juice and some salt and pepper.
  • Top each leave with a cube or two of roquefort and a scattering of chives, then drizzle over the dressing and serve with the scallops are still just warm.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes