Scallops with Braised Endive and Broccoli Rape

Surely, scallops are among cook’s best friend. You barely have to wash them; in a pinch, you can eat them raw. To cook them takes all but 2 minutes per side. They all but beg to be accompanied by vegetables with pronounced tastes. Broccoli rape, that slightly bitter, macho green and the slightly off-beat Belgian endive fill the bill.

The broccoli rape can be prepared ahead of time, which is a blessing since the endives require supervision and the scallops are cooked à la minute.

Menu

Scallops with Endives & Broccoli Rape
Wine: Domaine Jean-Paul Balland, Sancerre 2009
Dessert: Chocolate Yogurt

Broccoli Rape

1 bunch broccoli rape
2 tablespoons olive
2 cloves of garlic, minced
Red pepper flakes
Salt

Remove the tough stems from the rape. Cut the smaller leaves into 2-inch pieces, leaving the buds intact. Drop the rape into salted boiling water. When the water beings to boil again, drain immediately, saving ¼ cup of liquid.
Place the rape into a saucepan with the oil, garlic and pepper flakes. Cook 10-15 minutes or until tender. Add some of the reserved liquid if the rape becomes too dry.

Endives

2 small endives
1 tablespoon butter
1 tablespoon sugar
1 teaspoon Madeira (or sweet Vermouth)
Salt

Remove dark leaves from the endive. Trim the ends. Cut the endive in half; core the inside. Heat the butter in a saucepan. Stir in the sugar, Madeira and salt. Add the endives. Cover loosely with wax paper. Braise over medium heat, until soft and slightly brown, about 15-20 minutes, turning once.

Scallops

6 scallops
Salt
1 tablespoon butter

Pat the scallops dry. Salt lightly. Heat butter in pan over high heat. Add scallops. Cook for 2 minutes per side.

Presentation

Place the braised endive in the center of individual plates. Surround with the broccoli rape. Arrange the scallops around the broccoli.