“Scallops, endive, leeks”
Each was sautéed separately in French butter. The scallops had a little salt sprinkled on top, then were set aside for 5 minutes — before they had their turn in the pan. The vegetables were sautéed in unsalted butter, then seasoned to taste with salt and pepper prior to plating.
Time: About 30 minutes, including prep. There’s not really a recipe for this, although if anyone wants it, I’ll provide a write-up in the comments.
That looks so delicious. Love how you plated too. So professional looking. ❤
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Thanks Lisa.
It’s a fairly simple appetizer that anyone can make, and doesn’t require too much effort. If it helps inspire people to become more creative in their cooking, why, so much the better.
Thanks for commenting.
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Holy cow. We’re all over this. For some reason, my husband is the one who usually does the scallops. But no matter. This is making me want them on our list. it’s been a while.
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I am growing more fond of a dinners made with smaller/simple things but made with exquisite care and high quality.
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