Seared Scallops With Endive and Roquefort

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Break open the chivory and place 3 leaves on each of 4 plates.
  • Brush the scallops with a little of the olive oil.
  • Cook in a hot, non-stick frying pan for 1 minute on each side until golden.
  • Place a scallop on each leaf.
  • Whisk together the remaining olive oil, walnut oil, lime juice and some salt and pepper.
  • Top each leave with a cube or two of roquefort and a scattering of chives, then drizzle over the dressing and serve with the scallops are still just warm.
Advertisement