This dish seemed easy enough to make on the recipe and sure enough it was. The lemon butter sauce was super easy and I can imagine using this on another dish - perhaps fried artichokes or even steamed, or in a pasta with green peas or asparagus.
The only hiccup we had was how long to sear the scallops. We followed the recipe of 2 min per side, but I felt they needed about an extra minute. We also kept the finished dish in the oven at 175 degrees to keep it warm, so perhaps that contributed to the scallops (in my opinion) being a bit overdone. As we discussed at dinner, it's difficult to keep seafood warm unless you make it right before serving dinner, but I didn't think we'd have time to sear all those scallops and plate them in time. I think a big obstacle to our club will be figuring out how to prepare and plate our dish to the table without compromising quality.
A point on sourcing, as was also discussed. We purchased these from Whole Paycheck at a whopping $21.99/lb. I know we could have gone to TJ's but that would have meant getting them a day before to defrost completely which we didn't think about. In the future, we will definitely do that.
Red and Yellow Endives Pre-Wilt
Endives Post-Wilt
Searing Scallops
Scallops on a Bed of Endives
Eh Voila! Lemon Butter sauce and chives added
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