Endive Petals with Smoked Scallops
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Martha Stewart Living, December/January 1998/1999
- Yield Serves 6
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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
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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.
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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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