Healthy Recipes

 BRAISED ESCAROLE WITH BAY SCALLOPS     

 

TOTAL TIME:  30 MINUTES    SERVES:  4

 

Ingredients:

 

4 tablespoons olive oil

1 pinch red pepper flakes

2 large garlic cloves, sliced

4 thin rounds of lemon, cut 1/8 inch

   thick, each slice cut into 6 triangles

2 ½ tablespoons butter

2 medium heads escarole (about 1 pound 6 oz.),

   washed and cut into 2 inch bands

1 teaspoon sugar

Salt and pepper

1 pound Bay Scallops, cleaned

 

WHAT TO DO:

 

1. Set a large casserole over high heat.  Add 2

tablespoons olive oil.  Stir in pepper flakes, garlic

and lemon slices.  Cook until lemons are limp and

sizzling, about 2 minutes.

2. Stir in escarole, butter, sugar and salt.  Cover the

      pot and lower the heat to medium.  Stir occasionally

      and cook until wilted, about 6 minutes.  Remove lid,

      turn the heat up to medium-high and continue to cook

      until the water evaporates.  Taste and adjust seasoning.

3. While the escarole finishes cooking, prepare the

scallops.  Set a large sauté pan over high heat and season

the scallops on both sides with salt and pepper.

4. Swirl 2 tablespoons of olive oil into the pan.  Once the

      oil is almost smoking, add scallops.  If need be, cook

      scallops in batches so as not to overcrowd the pan.

5. Cook scallops on high until golden brown, about  2

minutes.  Turn and finish cooking the other side, about 1

additional minute.

6. Divide escarole onto four plates.  Arrange scallops on

      top and spritz with extra lemon juice, if desired.

 

THE CHEF:  ANITA LO    

 

HER RESTAURANT:  ANISSA, IN MANHATTAN’S WEST VILLAGE

 

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