Shell, wash the scallops and trim them (i.e. remove the membrane that surrounds the mollusc and the part of the muscle adhering to the nut). In this recipe we will not use corals.
Peel the endives, cut them sideways and, using a slicing knife, slice as thin as possible. Wash the endives thus treated, drain them and cook, covering with water, for 15 minutes. Cooking finished, drain and put 2 knobs of butter in a sauté pan, then the endive and the sugar. Let sweat quietly for about 20 minutes, until the liquid has completely evaporated. Add the spoonful of cream, salt and pepper. Arrange this shredded endive in a circle on each plate and keep warm.
Put 2 knobs of butter in a skillet. As soon as it starts to sizzle, throw in the salt and pepper scallops. Sear well on each side (about 1 minute), then place on the beds of endivettes. Bring to a simmer and cover with the remaining cooking juices from the bottom of the sauté pan.
My advice:to open the scallops, slip the tip of a stiff knife into the slit in the shell, then cut the muscle flush with the valve. Open the shell and scoop out the flesh. Remove the beards and the black pocket, to keep only the nut. The easiest way, however, is to have it done by your fishmonger, or to buy shelled scallops.
Source:Hubert's Favorite Recipes. Editions J.A.
