Best 3 Sautéed Endive With Balsamic Butter Recipes

MAINE SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BALSAMIC BUTTER SAUCE

Steps:

• Preheat oven to 300 degrees F. Place endives in a stainless steel pot. Add water, sugar, and lemon juice. Cover with a napkin or dishtowel and bring to a boil. Simmer 20 minutes and remove endives. Strain cooking liquid and reserve. Let endives cool and cut into quarters lengthwise. Set aside.
• Heat a medium saute pan until very hot and add 2 teaspoons of olive oil. Season scallops with salt and pepper and quickly sear scallops for 3 minutes. Turn the scallops over and cook for 1 minute more. Remove.
• In another saute pan, add butter and let brown. Add balsamic vinegar, 2 teaspoons reserved endive cooking liquid, salt, pepper, chopped parsley, tomatoes, and shallots.
• On 4 dinner plates, fan out 4 pieces of endive. Warm plates in oven for 2 to 3 minutes. Remove plates from oven and place 3 scallops over endives and lightly nappe with sauce. Serve immediately.

BRAISED BELGIAN ENDIVES

Steps:

• To continue cooking on the stovetop, reduce the heat to low. Let the endives cook, undisturbed, until they are very tender, about 30 minutes.
• To finish cooking in the oven, put the pan in a 375 F oven (make sure the pan is oven-safe) and cook for 30 to 40 minutes. (This method is more likely to result in more evenly browned endives.​)
• Enjoy.

ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR

Steps:

• Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.
• Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar.