UKTV recipes
Matthew Fort
Matthew Fort from Market Kitchen
A light and zingy starter that can be made in minutes from Matthew Fort

 

Braised chicory with orange and scallops

Method
 
1. Melt a good knob of butter in a saucepan, then add the chicory, stock and squeeze over the orange juice. Gently simmer until the chicory has softened.

2. Meanwhile heat a frying pan and add a dash of oil and some butter. Season the scallops with salt and pepper, then sear them quickly on each side.

3. Serve the braised chicory with the scallops.

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easy
 
Serves: 2
quickcook
Prep: 5 min
Cook: 10 min
 
 

Ingredients

 knob Butter
2 chicory heads, roughly broken up
150ml chicken stock
1 orange, juice only
vegetable oil, for frying
4 Scallops

 

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