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
Preheat the oven to 450 degrees F. Line two small gratin dishes or one medium casserole dish with endive leaves. Dot with butter. Place the gratin dishes on a baking sheet and roast for 10 minutes. Top with scallops, season with salt and pepper, and turn the scallops in the butter now melted in the bottom of each dish. Return to oven and continue baking until scallops are cooked through, about 8 minutes longer. Serve immediately with lemon wedges and bread for soaking up melted butter.
