Bring stock to boil. Add butter, olive oil, 1/2 lemon juice, citrus zest, salt and pepper. Blend. Season and sear scallops in oil for 2 minutes on each side. saute endive in one Tbsp. butter, add sugar and caramelize for one minute. Place endive in middle of plate, place 2 scallops on top and pour sauce over scallops. Notes: Scott Bryan, the critically acclaimed new chef and owner of NYCs Luma restaurant, sears diver scallops with infused oils. ? 1997 Scott Bryan ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster br Barb at PK
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|Serving Size: 1 Serving (350g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 695 (74%)|
|Amt Per Serving||% DV|
|Total Fat 77.3g||103 %|
|Saturated Fat 26.1g||131 %|
|Monounsaturated Fat 35.2g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 131.1mg||40 %|
|Sodium 441.9mg||15 %|
|Potassium 554.1mg||15 %|
|Total Carbohydrate 51.9g||15 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 46.8g|
|Protein 21.8g||31 %|
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Calories per serving: 944
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