Saint Jacques aux fruits, balsamique blanc & huile au citron

Rinse the apple and the pear and cut them in 4 lengthwise. Rinse the endives, wipe them and cut in half.

Brush the scallops lightly with olive oil and cook them in a frying pan for 2 minutes, turning them half way through. Keep them warm between two plates.

Put the slices of apple and pear in the frying pan and fry until golden brown, regularly adding white Balsamic vinegar and Lemon flavoured oil. When they are soft, put them on 4 plates. Heat the scallops quickly in the frying pan before adding them to the plates, with the half endives and drizzle a little white Balsamic Vinegar on them.

Reduce the juices of the fruit and scallops in the frying pan and pour over the plates. Serve immediately.