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Gallery Endive Petals with Smoked Scallops Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 small red beets 1/2 pound smoked sea scallops, cut into 1/4-inch dice 1/2 cup coarsely chopped flat-leaf parsley 1 tablespoon freshly squeezed lemon juice 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2 heads Belgian endive
Gallery Endive Petals with Smoked Scallops
Recipe Summary Servings: 6
Gallery
Endive Petals with Smoked Scallops
Endive Petals with Smoked Scallops
Endive Petals with Smoked Scallops
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 small red beets 1/2 pound smoked sea scallops, cut into 1/4-inch dice 1/2 cup coarsely chopped flat-leaf parsley 1 tablespoon freshly squeezed lemon juice 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2 heads Belgian endive
Directions
Fill a small saucepan with water. Add beets, and bring to a boil. Reduce heat; simmer until fork tender, about 45 minutes. Remove pan from heat. Drain, peel and set beets aside to cool. Chop beets into 1/4-inch dice.
Combine beets, scallops, and parsley in a small bowl. Add lemon juice, olive oil, salt and pepper. Toss to combine. Serve scallops on individual endive leaves.
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All Reviews for Endive Petals with Smoked Scallops
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All Reviews for Endive Petals with Smoked Scallops
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
