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Scallops & Vanilla Bean
Ingredients:
12 Scallops
3 vanilla beans
¼ cup fresh ground ginger
½ cup carrot juice
2 pieces of Belgian Endive
6 oz. cold butter
½ lemon
2 Tbls olive oil
Belgian Endive:
Cut the endive in half and take out the bottom core and discard. Lay the endive in a buttered sauté pan and sprinkle with pepper, salt and juice of half a lemon. Cover with aluminum foil and braise in the oven on 350F until they are done (about 25 minutes). Let them cool down in the refrigerator, uncovered.
Scallops:
Clean the scallops, take the lip off and quickly rinse under cold water and dry on paper towels. Split the vanilla beans in half length wise and cut them in half again. Poke them through the scallop.
Sauce:
Put the carrot juice and the grated ginger in a small pan and reduce this to half of the original quantity. Strain and whisk in 2 oz. of cold butter.
Finishing Touch:
Heat some butter in a sauté pan and sauté the endive for about 3 minutes. Add a little sugar and saute 1 minute until the leaves are light brown. Heat another pan and add a little olive oil. Season the scallops and sear them in the hot pan until golden brown on both sides. Be careful not to burn the vanilla. Serve the scallops on top of the Belgian Endive with the carrot sauce.
Enjoy!
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