Jonathan Waxman uses fishmonger Ingrid Bengis' diver scallops for this dish when they are in season.
- 5 Tbsp. extra-virgin olive oil 2 heads belgian endive, trimmed and quartered lengthwise
- 1 small sweet onion, such as vidalia or maui, peeled and thickly sliced
- Salt and freshly ground black pepper
- 1⁄2 pint cherry tomatoes, halved crosswise
- Juice of ½ lemon
- Juice of ½ lime
- Leaves from 1 sprig tarragon
- 12 sea scallops, halved crosswise
Preheat oven to 400º. Put 4 tbsp. of the oil into a large enameled cast-iron or other heavy-bottomed pot. Add endive, onions, ¼ cup water, and salt and pepper to taste and gently toss until well coated. Cover pot, transfer to oven, and roast until vegetables begin to caramelize, 25–30 minutes.
Add tomatoes to pot, gently toss until well coated, then return pot to oven, uncovered, and roast until tomatoes release their juices and soften, about 15 minutes. Remove pot from oven. Add lemon and lime juices and tarragon and adjust seasonings. Set aside to cool.
Heat the remaining 1 tbsp. oil in a large heavy-bottomed skillet over medium-high heat. Generously season scallops with salt and pepper. Working in batches, sear scallops on both sides until golden, about 1 minute per side.
Transfer vegetables and juices to a serving dish; arrange scallops on top.