This dish has no sauce other than the drops of caramel which coat the endive. Nor does it need one. Its effect relies on the balance of sweetness from scallops and caramel to sharpness from endives and lime juice.
This can be spoilt by undercooking the caramel, in which case it will be too sweet, or by overcooking, it which makes it bitter. Lift the pan from the heat as the sugar and butter mixture turns nut brown and add the endive before it blackens and starts to smell acrid.
If you are in doubt, then you may stop the caramélisation process with a few drops of water or fish stock before adding the endive.
© 1990 Shaun Hill. All rights reserved.