BRAISED ESCAROLE WITH BAY SCALLOPS
TOTAL TIME: 30 MINUTES SERVES: 4
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:
- 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.
- 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.
- 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.
- 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.
- Cook scallops on high until golden brown, about 2
minutes. Turn and finish cooking the other side, about 1
- 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