Two plump, golden-brown scallops sit perfectly seared, glistening, one atop another. They're garnished with a light drizzle of lemon-infused olive oil. Nestled beside them, a vibrant salad features thinly sliced, pale-yellow Belgian endive and curly ribbons of green apple. A few red pomegranate arils scattered about add a pop of festive color. Everything sits on a glossy, white ceramic plate.

Seared Scallops with Wintery Belgian Endive and Apple Salad

Name: Seared Scallops with Wintery Belgian Endive and Apple Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: Overnight-dry scallops, 4 patted dry; Belgian endive, 2 thinly sliced; Green apple, 1 cut into thin ribbons; Pomegranate, 1 arils removed; Lemon, 1 zest and juice; Butter, 2 tablespoons; Extra virgin olive oil, 2 tablespoons divided; Salt, to taste; Black pepper, to taste

Category Main Course

Prep 15 minutes

Cook 15 minutes

Style French

Technique Searing

Diet Friendly Pescatarian

Daily Recipe: January 06, 2025

For today's recipe, we're making a warm, savory treat inspired by French cuisine while honoring the qualities and values of the pescatarian diet. Our dish brims with the sweetness of seared scallops, contrasted by a seasonal winter salad of Belgian endive and apple. It's satisfying, beautifully plated, and perfectly cozy for a chilly day that needs an element of culinary surprise.

Ingredients (for 2)

Overnight-dry scallops - 4 - patted dry
Belgian endive - 2 - thinly sliced
Green apple - 1 - cut into thin ribbons
Pomegranate - 1 - arils removed
Lemon - 1 - zest and juice
Butter - 2 tablespoons
Extra virgin olive oil - 2 tablespoons - divided
Salt - to taste
Black pepper - to taste

Preparation

Step 1 - 🧂🦪👌

Season the 4 overnight-dry scallops with salt and pepper to taste.
Step 2 - 🍳🦪🔥

Heat 1 tablespoon of extra virgin olive oil in a pan over medium-high heat. When hot, add the scallops and sear for about 2 minutes on each side, or until browned. Remove from the pan and set aside.
Step 3 - 🍳🥬🔥

In the same pan, add 2 tablespoons of butter and let it melt. Add the 2 thinly sliced Belgian endive and cook until wilted, about 3 to 5 minutes.
Step 4 - 🍏🍋🥗

While the endive is cooking, toss the thin ribbons of 1 green apple with the juice of 1 lemon to prevent browning.
Step 5 - 🥗🍎🍋

Combine the cooked endive, apple ribbons, zest of 1 lemon, arils of 1 pomegranate, and remaining 1 tablespoon of extra virgin olive oil in a bowl. Season with salt and pepper to taste.
Step 6 - 🥗🍽️🦪

To serve, divide the salad between two plates. Top each with two scallops. Drizzle a bit of lemon-infused olive oil on top of scallops. Enjoy your meal.

Additional

Allow kids to help with plating the dish or squeezing the lemon juice. For a twist, you can use blood orange instead of lemon for a vibrant color and unique taste. The dish is best paired with a chilled glass of Chardonnay.