Chef Klaus Roessler's Sea Scallops and Belgium Endive

Roessler's Restaurant

BY SRQ DAILY FRESHLY SQUEEZED CONTENT EVERY MORNING THURSDAY DEC 1, 2016

After a full week of indulging in home-made Thanksgiving food, nothing is better than diving into a light, citrusy meal. Chef Klaus Roessler from Roessler’s Restaurant prepares seared sea scallops with a citrus-braised Belgium endive. The little bits of heaven get pan seared and cooked to perfection for a bite that will melt in your mouth. A tasty combination of thinly sliced Belgium endive reduced in fresh orange, honey, thyme and tarragon shower the scallops giving this sweet delicacy an added herbaceous kick. “The combination of light, refreshing flavors from the citrus and honey is reminiscent of Florida,” says Chef Roessler. “They accent the scallops without overpowering their delicate flavor.” Popular among guests, the finishing touch of citrus will win you over. 

Roessler’s Restaurant is a member of Nosh, the SRQ magazine content marketing program for local restaurants.

Roessler's Restaurant, 2033 Vamo Way, Sarasota, 941-966-5688.

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