Baked Scallops with Endive
Tender sea scallops bake over buttery endive for a quick, elegant dinner with bright lemon and bread to catch every drop.
Prep 5 min · Cook 20 min · Total 25 min · Makes 2 servings
Ingredients
- 8 to 10 ounces large sea scallops
- 1 endive, bottoms trimmed, separated into individual leaves
- 1 to 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- Lemon wedges, for serving
- Hearty bread, for serving
Directions
- Heat the oven to 450 degrees F. Arrange the endive leaves across the bottom of 2 small gratin dishes or 1 medium casserole dish, then scatter the butter over the top. Set the dish or dishes on a baking sheet and roast for 10 minutes.
- Add the scallops on top of the softened endive, sprinkle with salt and pepper, and gently roll them through the butter that has collected in the dish. Slide everything back into the oven and bake until the scallops are done, about 8 minutes more. Bring to the table right away with lemon wedges and bread for the melted butter.