In a skillet that will hold the endives snugly, combine the water with the sugar and 1 tablespoon of the butter and bring to a simmer. Add the endives and season with salt and pepper. Simmer over moderately low heat, turning occasionally, until tender, about 1 hour.
Drain off the cooking liquid and add 1 tablespoon of the butter to the skillet. Sauté the endives over moderate heat, turning occasionally, until browned, about 8 minutes.
Melt 1 tablespoon of the butter in a small saucepan. Add the chopped parsley, sliced garlic, shallot and lemongrass and cook over low heat for 4 minutes. Add the veal stock and simmer over moderate heat until reduced by half, about 5 minutes. Strain the stock and return it to the saucepan. Boil over high heat until reduced to 1/4 cup, about 3 minutes. Season with salt and pepper.
Thread 4 scallops onto a parallel pair of 6-inch bamboo skewers. Repeat with the remaining scallops. Season with salt and pepper.
In a large skillet, melt 1/2 tablespoon of the butter in 1/2 tablespoon of the oil. Add half of the scallops and cook over high heat until deeply browned on the bottom, about 2 minutes. Turn and cook until browned on the bottom but barely cooked through, about 1 minute longer; transfer to a platter. Repeat with the remaining butter, oil and scallops. Set an endive on each plate and top with a scallop skewer. Drizzle the lemongrass glaze over the scallops and serve.
Veal stock is available in the freezer sections of specialty food stores and supermarkets. Perfect Addition is an excellent brand.
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