Scallop and Endive Bites

1) If using sea scallops, slice scallops crosswise into thirds. In a large skillet, cook scallops in hot butter over medium-high heat for 2 to 3 minutes or until opaque. Cool scallops. Divide between two small bowls. 2) Toss one portion of scallops with 1 tablespoon of the Roulle. Toss remaining portion with 1 tablespoon of the Sesame-Ginger Mayon- naise. Cover; refrigerate for 2 to 3 hours. 3) Place spoonfuls of each scallop mixture onto separate endive leaves or small lettuce leaves. If desired, cover and refrigerate up to 2 hours. Serve with remaining Rouille and Sesame-Ginger Mayon- naise. If desired, garnish with shredded lemon peel and cilantro leaves. ROUILLE 1) In a small bowl, stir together all ingredients. SESAME-GINGER MAYONNAISE 1) In a small bowl, stir together all ingredients.