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Caramelised Endive Tart With Seared Scallops



  • 1.

    Chop the endive into 1 inch pieces.

  • 2.

    Fry the endive in some butter in a frying pan, when it softens a bit add in some sugar to sweeten it up and caramelise.

  • 3.

    When it has caramelised place orange juice in the pan and reduce.

  • 4.

    Season with salt & pepper and remove from heat and let cool.

  • 5.

    Once cool, place the endive in the bottom of oiled muffin tins.

  • 6.

    Top with a circle of puff pastry the same size as the muffin hole.

  • 7.

    Brush with egg wash and bake in the oven on 200°C until golden.

  • 8.

    Sear some scallops in a hot pan with a touch of butter until golden, then flip over for 10 seconds and remove.

  • 9.

    Take the endive tarts out of the muffin tray and arrange on the platter, top with a seared scallop then top with salmon caviar and chervil.

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Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Caramelised Endive Tart With Seared Scallops.


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Posted by Bruce33Report
This is very interesting. The delicate taste of the scallops, complimented with orange, salmon
caviar salt and pepper. I will prepare this one soon ---Thanks
Posted by Val13Report
Does the scallop sit on the endive or the pastry?
Posted by TrishReport
So easy, so good, what a wonderful marriage of flavours.
Posted by Merryn13Report
I am a big fan of endive and think this sounds great. Will have to get scallops this afternoon and try it for myself.
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