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–+ servings
Belgian baked scallops in endive

Coquille (Scallops) Baked With Endive

This simple dish is a wonderful example of how three simple ingredients can create an exquisite dish so much greater than the sum of its parts.
5 from 1 vote
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Course: Appetizer, Lunch, Main Course
Cuisine: Belgium, French, Northeastern France
Prep Time: 2 minutes
Cook Time: 18 minutes
Total Time: 20 minutes
Servings: 4
Author: My Hungry Traveler

Equipment

  • Casserole dish

Ingredients

  • 20 oz Large sea scallops (Sub: smaller bay scallops)
  • 2 Endives, bottoms trimmed and leaves separated
  • 3 tbsp Good European butter, unsalted
  • Kosher salt and fresh ground pepper
  • 1 medium Lemon, cut into 4 wedges
US Customary - Metric

Instructions

  • Preheat oven to 450° (230°C). Fill a casserole with enough endive leaves to be able to place one sea scallop or 3-4 bay scallops on each. Dot each leaf with butter. Put in over for 10 minutes. Top with scallop, salt and pepper, turn over to cover both sides with melted butter. Return to oven and bake until cooked through, about 8 minutes. Serve with lemon wedges and a good bread for dipping.

Nutrition

Calories: 178kcal | Carbohydrates: 6g | Protein: 17g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 624mg | Potassium: 349mg | Fiber: 1g | Sugar: 0.01g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg