Shell, wash, and trim the scallops by removing the surrounding membrane and the muscle attached to the shell. For this dish, set aside the corals.
Peel the endives, slice them in half lengthwise, and shred finely with a sharp slicing knife. Rinse, drain, and simmer covered in water for 15 minutes. Drain thoroughly, then sauté in a pan with 2 knobs of butter and the caster sugar over gentle heat for 20 minutes until all liquid evaporates. Stir in the cream, season with salt and pepper, and arrange in a warm circle on each plate. Keep hot.
Melt the remaining 2 knobs of butter in a skillet until sizzling. Season the scallops with salt and pepper, add them, and sear 1 minute per side until golden. Place atop the endive beds, deglaze the pan with pan juices, and spoon over the scallops.
Expert Tip: To shuck scallops, slide a sturdy knife into the shell slit, sever the muscle flush with the valve, open, and extract the flesh. Discard beards and black stomach sac, reserving only the white nut. For ease, have your fishmonger prepare them or buy shucked scallops.
Source: Hubert's Favorite Recipes. Editions J.A.
