8.04.2018

Sunshine on a Plate

Scallops are one of my favorite foods.

They are sweet and tender and, because they are quite rich, three on a plate makes a very nice portion.

After making this recipe, though, I had to rethink that portion size. Would nine be too many? Probably. But maybe not.

Susan and Towny were here this past weekend - the authors of Provence WineZine came to Arizona! We ate well and did lots of wine tasting. We had a nice chance to catch up in person, too, something electronic media just can’t replace.

The wine Susan had brought for this meal got ruined in transit, so we found two others to try in its place. You can read about it on the Provence WineZine.

In the meantime, if you are a fan of scallops, you should definitely try this sunny and beautiful creation from the one-star Michelin restaurant Une Table au Sud, found in Daniel Young’s Made in Marseille. If you close your eyes, you might think you are actually in Marseille.

~ David

Coquilles Saint-Jacques au Sel d’Orange, Endive Caramelisée
(Seared Scallops with Orange Salt with Caramelized Endives)
Adapted from the recipe by Lionel Lévy

2 oranges, preferably organic
fine sea salt
sugar
4 large endives
8 tablespoons unsalted butter, divided
sugar
salt
freshly ground black or white pepper
12 dry sea scallops, preferably diver scallops


The day before, or longer if your humidity is a bit high, finely grate the zest off the oranges and spread on a sheet of waxed paper to dry. Reserve the oranges. After the zest is dry, measure the amount and add a 1/4 teaspoon fine sea salt for every 1 teaspoon dried zest. Mix it well and set aside. (Note: the salt loses a lot of flavor with time - don't make more than 1 day in advance!)

Bring 1 quart of water to a boil and add 1/2 teaspoon salt and 1/2 teaspoon sugar. Add the whole endives and reduce the heat; simmer the endives for 45 minutes. Drain and set aside to cool.

Heat two tablespoons butter in a large skillet over medium heat. Slice the endives in half lengthwise, and sprinkle the cut sides with salt, pepper, and sugar. Place them cut side down in the melted butter and allow them to cook for 15-20 minutes until nicely caramelized.

While the endives are braising, squeeze the juice from the reserved oranges, and strain into a small saucepan. Over medium heat, cook the juice until it has reduced to about 3 tablespoons; it should be thick. Set aside.

Pat scallops dry and remove tough muscle. Lightly salt and liberally pepper the scallops on both sides. In a large skillet, heat 2 tablespoons butter over medium-high heat. Sear the scallops until golden on the first side then flip and cook another minute or two on the second side. While they are cooking, reheat the endives and bring the orange syrup to a simmer. Add the remaining 4 tablespoons butter to the orange syrup a bit at a time, whisking to emulsify and create an orange beurre blanc.

Place some of the beurre blanc in the center of 4 plates, and top with three scallops per plate. Drizzle remaining beurre blanc over the scallops and sprinkle well with the orange salt. I added extra salt around the edge of the plate - perfect for dipping. Divide the endives between 4 side plates. Serve.

Serves 4.

21 comments:

  1. This looks absolutely divine. I love scallops and endives and can’t wait to make this.

    ReplyDelete
    Replies
    1. Thanks, Gerlinde! If you like scallops, I think you will love this!

      Delete
  2. If this was not Sunday night in rural Australia I would be at the shops to get the ingredients! But having oranges methinks the beginning of some orange salt will be in the making ere I seek the comfort of bed :)! The dish does look divine!

    ReplyDelete
    Replies
    1. We loved the orange salt, Eha - and started imagining all the possible ways to use it!

      Delete
  3. Magnifique comme Marseille :-) Merci beaucoup !

    ReplyDelete
  4. I do not like as a eater, but as an ex chef: they were great! cook in no time and most people loved it. I used to make them italian-style (Hazan has a couple of recipes): either with the usual oil + garlic + parsley or, from Hazan, with a thick rosmarin tomato sauce: excellent...(very little sauce, italoan style). stefano

    ReplyDelete
    Replies
    1. I am sorry you don’t like them, Stefano... but you are right: they are quick and easy to prepare! I will have to try the rosemary tomato sauce. That is definitely new for me!

      Delete
  5. I've made beurre blanc sauce many times but never with orange flavoring- sounds like a great variation. This dish definitely bespeaks 'Sunshine on a Plate.'

    ReplyDelete
    Replies
    1. I also like the simplicity of this beurre blanc, Fran!

      Delete
  6. I love the idea of orange beurre blanc! Nifty idea. And scallops are a favorite at our house -- Mrs KR's favorite food. I braise endive often, but rarely pair it with scallops -- really should try that, and soon. Sounds wonderful! In fact, this entire dish sounds excellent -- thanks.

    ReplyDelete
    Replies
    1. Thanks, John - I hope you and Mrs. KR enjoy it. I have braised endives, too, but this method was quite different. I would have thought that simmering them for 45 minutes would have turned them to mush!

      Delete
  7. What a delicious idea! Perfect summer dining.

    ReplyDelete
  8. David, I've never had a particular fondness for scallops. But then I've never ever seen them prepared like this! This is the most appealing plate of scallops (and endive) I've ever seen, and your gorgeous photos have the scent of oranges in my nose.

    ReplyDelete
    Replies
    1. I seem to be in quite the orange phase, as you will see from this week’s post, Jean! If you don’t like scallops. I bet this recipe would work well with shrimp!

      Delete
  9. Scallops are one of my favorite foods too. My husband doesn't eat shellfish so I don't cook it nearly enough. This is a good -- I mean delicious, reminder to cook it for the kids and rest of the family. And I really like the preparation of the endive. Perfect. :-)

    ReplyDelete
    Replies
    1. Thanks, Valentina. No shellfish would be tough for me - but love is a good reason to work it out! 😘

      Delete
  10. You know what? Scallops are one of my favorite things, too and I RARELY make them? Why is that? I don't Valentina's excuse either as my husband also loves them! I really need to buy them more often and this recipe sounds like an absolute winner! Beautiful, too!

    ReplyDelete
  11. We love scallops too, David! I usually use lemon and butter when I make them, but now really can’t wait to try them with orange. Sounds completely delicious. Making orange salt will be new for me too, thanks for sharing how... Beautiful dish!

    ReplyDelete

Thank you for taking the time to leave me a note - I really appreciate hearing from you and welcome any ideas you may have for future posts, too. Happy Cooking!

If you would like to receive follow-up comments, simply click the "Subscribe by E-mail" link to the right of the "Publish" and "Preview" buttons.