Coquilles St. Jacques à la Fondue d'Endives - Starter

Scallops and endives is a classic bistro pairing. A glass of Sancerre Blanc, Jurançon, or Sauvignon Blanc makes an excellent accompaniment.

Ingredients:
3 tablespoons plus 1/2 cup (4 oz/125 g) butter, cut into 1/4-inch (6-mm) slices
4 Belgian endives, trimmed, halved lengthwise, and sliced crosswise
Salt and freshly ground black pepper to taste
12 sea scallops
Juice of 1/2 fresh lemon
1 tablespoon crème fraîche
1/2 bunch chives, chopped, for garnish

Crème fraîche:
Crème fraîche can be found in specialty food stores and some grocery stores. To make crème fraîche at home, mix 2 cups (16 fl oz/500 ml) heavy cream with 2 tablespoons buttermilk in a mdeium bowl. Cover with plastic wrap and let stand at room temperature overnight or until fairly thick. Refrigerate for at least 4 hours. The cream can be kept in the refrigerator for several days.

Preparation:
In a large sauté pan or skillet, melt 2 tablespoons of butter over medium-low heat and add the endives. Sprinkle with salt and pepper and sauté gently for 5 minutes, or until the endives are tender; set aside.

Season the scallops with salth and pepper to taste. In a large sauté pan or skillet, melt 1 tablespoon of the butter over medium-high heat and sauté the scallops for 2 minutes on each side, or until golden brown.

In a small, heavy saucepan, bring the lemon juice to a boil and whisk in the 1/2 cup (4 oz /125 g) butter one piece at a time. Remove from heat, whisk in the crème fraîche, and season lightly with salt and pepper.

To serve, divide the endive slices among 4 shallow soup bowls or dinner plates. Arrange 5 scallops on top of each serving. Spoon the lemon butter over, sprinkle with the chopped chives, and serve immediately.


Recipe from:
Chez Diane
25, rue Servandoni
75006 Paris