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Entree
Mediterranean
2 servings
10 minutes
30 minutes
2 tablespoons unsalted butter
3 tablespoons extra virgin olive oil, divided
6 large (about 6 ounces) scallops
6 leaves Belgian Endive
2 organic lemons juice, freshly squeezed
1 cup heavy cream
1/4 cup pepitas/raw pumpkin seeds
Pico de Gallo to taste
Salt and pepper to taste
Heat the butter and 2 tablespoons of the olive oil in a sauté pan over medium heat. Season the scallops with salt and pepper and sear in the pan until golden brown on one side. Flip the scallops and sear the other side.
Scallops should look opaque when done. Remove from the pan, reduce heat to low and add the lemon juice and cream. Cook until sauce thickens a little. Adjust the seasonings.
In another sauté pan, heat the rest of the olive oil and cook the pepitas until they start to brown. Remove them from the heat and season with the Pico De Gallo.
Place the endive leaves on a serving platter. Place 1 scallop on each endive leaf. Next, drizzle each one with the lemon-cream sauce and garnish with the pepitas.
You can snack on the extra pepitas. Be sure to let any extra sauce cool and then refrigerate for later use.
These are best served warm but you can also enjoy them at room temperature.
Nutritional Analysis considers ¼ cup cream and 2 tablespoons pepitas consumed, per serving.
