Baked Scallops with Endive Recipe

Kerry Saretsky

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!

Recipe Facts

Active: 5 mins
Total: 20 mins
Serves: 2 servings

Rate & Comment


  • 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


  1. 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.