Makes 4 servings. Difficulty
3 Tablespoons plus 1/2 cup unsalted butter 4 Belgian endives, trimmed in half lengthwise and then cut in half crosswise Salt and freshly ground black pepper 20 sea scallops Juice of 1/2 lemon 1 Tablespoon crème fraiche 1/2 bunch chives, chopped
Heat 2 tablespoons butter in a skillet. Sautè endive until tender. Season with salt and freshly ground black pepper. Remove endive from skillet and set aside.
Season scallops with salt and freshly ground black pepper.
In a skillet melt 1 tablespoon butter and sautè scallops until nicely browned on each side, about 2 minutes per side.
In a small saucepan bring lemon juice to a boil. Whisk in remaining 1/2 cup butter, 1 tablespoon at a time. Remove saucepan from heat and whisk in crème fraiche. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, divide endive among 4 plates. Place 5 scallops on each plate and top with sauce. Garnish with chives.