Grilled Or Seared Scallops With Grilled Or Broiled Endives

HEALTH BENEFITS OF SCALLOPS: They are healthy and delicious and there’s little reason to avoid scallops as they’re overall considered safe. Scallops are high in protein, and omega 3 fatty acids, as well as rich in a number of trace minerals, such as selenium, zinc, and copper.
10 min
50 min


  • ¼ cup extra-virgin olive oil plus more for finishing
  • 5 thick heads endive about 1½ pounds, trimmed, halved vertically
  • Sea salt and freshly ground black pepper to taste
  • 2 Tbsp extra virgin Greek olive oil
  • 1 pound scallops cleaned
  • Zest from 1 orange
  • 2 Tbsp parsley finely chopped
  • 6 slices of toasted sourdough bread for serving, if desired


  1. Heat the oven to 400F/200C. Place the endive halves on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper. Roast, turning once, until the endive is caramelized and very tender, 50 to 60 minutes.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side.
  3. Top the sourdough bread with endives and scallops, sprinkle with orange zest, parsley, and finish with extra virgin olive oil.

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