Seared scallops, endives and white butter from David Gallienne

Europe 1 1:22 p.m., February 04, 2023

For 4 people.

• 12 scallops

• 4 chicory

• 1 orange (for juice and zest)

• 1 lemon (for the zest)

• Sunflower oil + a knob of butter

White butter :

• 1 tbsp.

  fresh cream

• 1 shallot

• 10 cl of white wine

• 2 cl cider vinegar  

• 125g butter

Prepare the white butter:

In a saucepan, sweat the shallot without browning it.

Deglaze with vinegar and add the white wine.

Reduce the liquid to more than half.

It is important that the preparation does not stick to the bottom of the pan and that the shallots do not burn.

Add the fresh cream and incorporate the butter cut into pieces little by little while whisking (the butter must be cold).

Continue whisking until the sauce thickens.

Book.

Cut the endives in half and brown them in a frying pan in foamy butter (a good nut) until brown.

Book.

Snack the scallops in a pan in a butter and oil mixture.

Allow 1 minute per side then deglaze with a dash of orange juice.

Reheat the beurre blanc if necessary, dress the scallops and endives.

Drizzle with orange juice.

Cover with white butter and zest the lemon and orange.

Taste.