"Pan Fried Endives with Bell Pepper Coulis."

Ingredients:

• 2 Scallops
• 1 Onion, Minced Medium
• 1 Endive
• Mixed Fresh Herbs
• 1 Red Bell Pepper, Chopped

Balsamic Reduction

• Puff Pastry Disc, 3 inch diameter.
• 1/2 cup Mixed Fresh Herbs
• 1/2 cup Cream

Method of Preparation:

1. Sweat the minced onions in butter and a pinch of vinegar over low heat until caramelized to a golden brown color.
2. Cool down the onion and spread them over pricked puff pastry disc and bake the disc in the oven set at 350° F for 8 min.
3. Divide up the scallop into 3 slices, season and saute them in olive oil over high heat in a skillet one side only and arrange them onto the cooked puff pastry tart with the caramelized onions and place on top the sauteed endives. *Heat if needed in the oven at 350° F till hot.
4. Cook whole endive with little water, butter and lemon juice covered till tender. Then pat dry the cooked endive in a paper towel, cut it in half and saute the half endives in a saute pan with butter and a pinch of vinegar to caramelize them golden brown.
5. Place the garnished tart on the center of a hot plate, drizzle the red bell pepper coulis around along with the balsamic reduction and finish with the seasoned mixed fresh herbs.
6. Combine the chopped bell peppers and the cream into a small sauce pan and cook over low heat till tender and process with a hand mixer toa smooth consistancy by adding more cream if needed. Season with salt and pepper.