- 1/2 cup hazelnuts (about 2 1/2 ounces)
- 1 1/2 tablespoons clarified unsalted butter
- 5 small Belgian endives, quartered lengthwise through the cores
- Salt and freshly ground pepper
- 2 cups stemmed fresh spinach (about 3 ounces)
- 6 large sea scallops
- Citrus Vinaigrette
- 1 tablespoon mixed chopped fresh herbs, such as flat-leaf parsley and chives
- Preheat the oven to 350°. Spread the hazelnuts on a pie plate and toast in the oven until fragrant, about 10 minutes. Wrap the nuts in a kitchen towel and rub them against each other to remove their skins. Let cool completely, then coarsely chop the nuts.
- In a large nonstick skillet, heat 1 tablespoon of the butter. Fit the endives in the skillet, season with salt and pepper and cook over moderate heat, turning, until lightly browned and tender, about 12 minutes; remove to a plate. Add the spinach to the skillet, season with salt and pepper and cook, stirring, until just wilted, about 1 minute; remove to another plate.
- Wipe out the skillet and add the remaining 1/2 tablespoon of butter. Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 1 1/2 minutes per side.
- Add half of the Citrus Vinaigrette to the endives and half to the spinach; toss both gently. Arrange the spinach on 6 warmed plates and set 3 endive quarters on top of each serving with the endive bases touching. Place a scallop at the base of the endives and sprinkle the hazelnuts and herbs over all. Serve at once.
A Sauvignon Blanc with ripe fig, melon and herbal flavors of this white match the sweet scallops and grassy endive, while the fresh acidity of the wine keeps it from overwhelming the dish.
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Congratulations to Mei Lin, winner of Top Chef Season 12.