This recipe is one of my favorite dishes from my favorite restaurant in Paris, Le Comptoir. Sweet scallops roasted in butter with soft, bitter endive is a perfect, unconventional combination. Bon app!
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.
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- 8 to 10 ounces large sea scallops
- 1 endive, bottoms trimmed, separated into individual leaves
- 1 to 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- Lemon wedges, for serving
- Hearty bread, for serving
Preheat the oven to 450°F. Line two small gratin dishes or one medium casserole dish with endive leaves. Dot with butter. Place the gratin dishes on a baking sheet and roast for 10 minutes. Top with scallops, season with salt and pepper, and turn the scallops in the butter now melted in the bottom of each dish. Return to oven and continue baking until scallops are cooked through, about 8 minutes longer. Serve immediately with lemon wedges and bread for soaking up melted butter.