Sea Scallops with Belgian Endive Salad


  • 4 sea scallops
  • 2 Belgian endives, cored, leaves cut into 1/16-inch julienne
  • 2 tablespoons finely diced tomato
  • 2 teaspoons minced fresh chives
  • 1 teaspoon minced fresh cilantro
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • salt and pepper

Grainy Mustard Vinaigrette

  • 1 tablespoon whole-grain mustard
  • 2 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • salt and freshly ground black pepper to taste

Serves 2


Whisk the mustard and vinegar in a small bowl. Slowly whisk in the oil. Season the dressing with salt and pepper.

In a medium bowl, toss the julienned endives with the tomato, chives, cilantro, olive oil, and lemon juice. Season with salt and pepper.

Heat a medium nonstick sauté pan or skillet over high heat. Season the scallops with salt and pepper. Sear for 1 to 2 minutes on each side.

Spoon the vinaigrette onto a plate; place scallops on the dressing and then top with salad. Serve.