Recipe for Luma Restaurants Scott Bryan Cooks Scallops

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Yield:

1 servings

Ingredients:

Amount	Ingredient
	INGREDIENTS FOR SCALLOPS ----------------
8 x	Diver scallops
2 x	Heads endive, sliced 1/4 inch
1 tbl	Sugar
2 tbl	Canola oil
	One lemon, juice of
	Chives, for garnish
	----------------- INGREDIENTS FOR SAUCE ----------------
1/2 cup	Mussel juice or vegetable juice
	Lemon zest
3 tbl	Butter

Instructions:

Instructions: Bring stock to boil. Add butter, olive oil, 1/2 lemon juice, citrus zest, salt and pepper. Blend.

Season and sear scallops in oil for 2 minutes on each side. Saute endive in one Tbsp. butter, add sugar and caramelize for one minute. Place endive in middle of plate, place 2 scallops on top and pour sauce over scallops.

Notes: Scott Bryan, the critically acclaimed new chef and owner of NYCs Luma restaurant, sears diver scallops with infused oils.

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