Belgian endives caramelized with orange and honey, with seared scallops (Endives caramélisées à l'orange et au miel, coquilles Saint Jacques) from Niçoise: Market-Inspired Cooking from France's Sunniest City (page 284) by Rosa Jackson

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Notes about this recipe

  • Tealismyname on January 12, 2025

    Granted we made this without the scallops, but the endives themselves are divine. We found that we needed to turn the heat on high after removing the cartouche to reduce the liquid but the end result was a succulent blend of sweet and sour with a slight fattiness from the butter. Really delicious.

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