Seared Sea Scallop with Braised Endive and Buerre Blanc

Note:
"Whoops! I meant to post this earlier, obviously. Sorry, I was internet free for a week, but here it is anyway. Heck, when is it not a good time for a romantic meal?"-

With Valentine's Day approaching I thought this would make a lovely and romantic start to a meal.

Quarter 3 endives. Place them cut side down in a sauté pan with a good size lump of butter (1 tbsp?) salt and pepper (preferably white pepper) pour in a little chicken broth or water, just enough to make it about ¼ inch deep. Bring to a boil reduce heat to simmer and cover pan. Cook like this for around 5 minutes then uncover and turn up heat to let all the water evaporate and the side facing down on the pan to brown. Set aside on stove. This will keep it somewhat warm.

Make buerre blanc.
You can follow these instructions- http://video.about.com/frenchfood/Beurre-Blanc.htm
Set this aside on a back burner to keep warm.

Sear scallops. To do this use a non stick pan. Scallops are close to %100 protein which makes them very sticky. Add a little oil and a little butter to the pan. Get the pan very hot, almost smoking. Salt and pepper the scallops and then gently place in the pan and let them be( you can turn the heat down to med-high if it’s going too fast). Do not move them for several minutes. Once they have a nice brown crust on them turn them over and turn off the heat. They will cook through nicely with just the heat left in the pan.
On a plate fan out three pieces of endive. Arrange scallops. Gently with a spoon pour in buerre blanc around the scallops. Garnish with chives. (You can also place a small spoonful of caviar on the scallops)