Active Time
40 Mins
Total Time
40 Mins
Serves 4 (4 scallops, 3/4 cup endive, 1/4 cup blood orange mixture, about 1/3 cup navel oranges)

This dinner is easy to make, yet elegant. It clocks in at under 400 calories so it’s diet-friendly, or leaves you room for a glass of wine or some dessert. To bulk up the meal, serve it with whole-wheat couscous, quinoa, or wheat berries. Take advantage of citrus season and have fun trying out different varieties in this dish—clementines, tangerines, satusmas, and mandarins would all be delicious. For a better sear and more even cooking, let your scallops sit at room temperature while you prep the rest of the meal. If you don’t have Champagne vinegar, substitute with something like rice vinegar, which is equally mild.

How to Make It

Step 1

Pat scallops dry with paper towels. Set aside.

Step 2

Melt 1/2 tablespoon of the butter in a large skillet over high until sizzling. Add half of the endive. Cook, stirring occasionally, until just beginning to soften, about 2 minutes. Transfer endive to a plate. Repeat procedure with 1/2 tablespoon of the butter and remaining endive. Return all endive to skillet. Sprinkle sugar, vinegar, and 1/8 teaspoon of the salt over endive, and continue to cook, stirring often, until endive is tender, about 3 minutes. Remove from heat and set aside.

Step 3

Heat 1 tablespoon of the canola oil in a large cast-iron skillet over medium-high until shimmering. Add 8 of the scallops and press gently with a spatula. Cook, undisturbed, until browned, about 3 minutes. Turn scallops and cook 30 seconds or to desired degree of doneness. Transfer cooked scallops to a plate and wipe skillet clean. Repeat with remaining 1 tablespoon canola oil and remaining scallops. Sprinkle scallops with 1/4 teaspoon of the salt.

Step 4

Cook remaining 2 tablespoons butter in a medium skillet over medium-high, stirring often, until butter turns golden brown, about 3 minutes. Remove from heat and stir in blood orange, hazelnuts, and remaining 1/2 teaspoon salt. Set aside.

Step 5

Using a slotted spoon, drain endive and divide evenly among 4 plates. Top each plate with 4 scallops; spoon blood orange mixture evenly over scallops and endive. Top each with chopped navel oranges, and sprinkle with tarragon.

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