For ➍4 heads of endives
12 scallops
1 tbs sugar
2 tbs balsamic vinegar
truffle oil
nutmeg
salt & pepper
Clean the endives and cut it into chunks. Fry them in a pan with butter and season with nutmeg, salt and pepper. Add the sugar and extinguish with balsamic vinegar and truffle oil.
Cook the scallops over high heat in a pan with non-stick coating for 2 m per side.
Cook the scallops over high heat in a pan with non-stick coating for 2 m per side.
Read the braising endives without water tip, the cooking endives @ microwave tip and on cooking (frozen) scallops. Read another version or the related scallops with endives & leek recipe.
