Scallops with Endive Recipe

Chef Michael Fagnoni
Hawks Public House, Sacramento

Ingredients

4 tbsp. golden raisins
2 tbsp. white wine vinegar
4 tbsp. capers, rinsed and squeezed dry
1/2 cup brown butter, kept warm
4 California endives, cut in half lengthwise
4 tbsp. grapeseed oil
Juice of 1 orange
8 day boat scallops
4 tbsp. unsalted butter, cold
Salt and black pepper, to taste
Olive oil (for garnish)
Arugula (for garnish)

Instructions

Place raisins in a small pot and cover with equal amounts of water and vinegar. Bring to a simmer and set aside to let them plump. Drain and transfer with capers to a narrow container. Using an immersion blender, blend raisins and capers. Slowly add brown butter while blending to create an emulsion. Season and reserve in a warm place.

Preheat oven to 400 degrees. Season endive with salt and pepper. Heat a medium sauté pan over high heat and add enough grapeseed oil to coat the bottom of the pan (about 2 tbsp.). Add endive cut side down and place pan in oven. Cook for 5 minutes or until core is knife tender. Remove pan from oven and add orange juice. Place pan on stove and reduce orange juice by half. Remove endives from pan and reserve warm.

Heat another medium-sized sauté pan over high heat. Season scallops with salt on both sides, add enough grapeseed oil to coat the bottom of the pan (remaining 2 tbsp.). Place scallops in pan and place pan in the 400-degree oven. Cook for 3 minutes. Remove pan from oven and place it back on a burner set to high. Add 1 tbsp. butter. Let brown and then turn scallops over. Spoon the now-browned butter over scallops and remove from pan.

To serve, spoon raisin-caper sauce onto each plate and arrange endives on top. Add scallops, drizzle with olive oil and garnish with arugula.

Serves 4