Sea Scallops with Belgian Endive and Cherry Tomatoes | Saveur

Name: Sea Scallops with Belgian Endive and Cherry Tomatoes | Saveur
Ingredients: 5 Tbsp. extra-virgin olive oil 2 heads belgian endive, trimmed and quartered lengthwise; 1 small sweet onion, such as vidalia or maui, peeled and thickly sliced; Salt and freshly ground black pepper; 1 ⁄ 2 pint cherry tomatoes, halved crosswise; Juice of ½ lemon; Juice of ½ lime; Leaves from 1 sprig tarragon; 12 sea scallops, halved crosswise

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Jonathan Waxman uses fishmonger Ingrid Bengis' diver scallops for this dish when they are in season.

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Ingredients

5 Tbsp. extra-virgin olive oil 2 heads belgian endive, trimmed and quartered lengthwise
1 small sweet onion, such as vidalia or maui, peeled and thickly sliced
Salt and freshly ground black pepper
<sup>1</sup>⁄<sub>2</sub> pint cherry tomatoes, halved crosswise
Juice of ½ lemon
Juice of ½ lime
Leaves from 1 sprig tarragon
12 sea scallops, halved crosswise