Scallops with Endives and Lemongrass Glaze
Sautéing the scallops on skewers makes a dramatic presentation, but they could be cooked loose in a skillet too. More Scallop Recipes
The lemongrass glaze can be refrigerated for up to 2 days. The endives can be cooked up to 4 hours ahead.
Veal stock is available in the freezer sections of specialty food stores and supermarkets. Perfect Addition is an excellent brand.
A spicy, fruity Alsace Pinot Gris will blend with the scallops.