How to Make It
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.