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Endive Petals with Smoked Scallops

Crisp endive leaves provide the perfect vehicle for smoked scallop salad in this tasty hors d'oeuvre.

  • Servings: 6

Source: Martha Stewart Living, December/January 1998


  • 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


  1. 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.

  2. 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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