Get RecipeBaked Scallops with Endive
Every time Mr. English and I are in Paris, we never miss an opportunity to eat at Le Comptoir, our favorite restaurant, just down the street from where we used to live when I was in cooking school. It's become a lot more popular than it was back then, but the food remains, in my opinion, the best in Paris. Their scallops with endives is one of the best dishes on a menu packed with best dishes.
The dish is unpretentious, but unexpected: five giant sea scallops from Brittany, still on their enormous half shells, tucked under a blanket of soft, roasted endives, anointed with bubbling sweet butter. The sweetness of the scallops and the butter is gently counterbalanced by the bitterness of the soft endives. Breathtaking! And it only takes three ingredients and about 20 minutes. Paris, je t'aime!
Get the Recipe
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.