Provençal Scallops with Endive.

Provençal Scallops

YIELDZ: 6 portions

3 large Belgian endives, washed and trimmed
3 tbsp butter, unsalted
3 cloves garlic, minced
½ cup Sauvignon Blanc
salt to taste
½ tsp freshly ground black pepper
11/2 lbs ( 600 grams) scallops
1 lb fresh ripe tomatoes, peeled, seeded ad chopped OR peeled plum tomatoes
1 cup fresh basil, julienne cut

Slice each endive leaf into two and arrange on six individual serving plates. Set aside.

In a large heavy-bottomed skillet melt the butter and sauté for a few seconds. Pour the wine, add salt and pepper, stir, cover and bring to a simmer. Add scallops, tomatoes and increase heat to bring the liquid to a gentle boil. Cook for one or one-and-a-half minutes or until the scallops are cooked. Add basil just before service.

Portion on plates and serve immediately.


  1. I’m no fan of seafood but looking at the recipe makes me crave for some. Looks yummy!

  2. As this is one of my favorite stuff too but never tried by this way thus its something new for me.

    Thanks a lot for this. Surely gonna give it try this weekend.