About the Chef

Carmelized Endives

Shrink that waistline with a delicious end shrimp dish from chef Scott Conant.
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Videos in this Series

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  Olive Oil Chicken Recipe

  Chef Scott Conant poaches chicken in olive oil for rich flavor with a light touch.

  
  
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  How to Cook Shrimp Saute

  Chef Tom Valenti whips up a simple saute that's light on fat but big on flavor.

  
  
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  Sea Bass Carpaccio

  Stay slim and trim with Chef Michael Romano's succulent slices of sea bass.

  
  
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  Pan Seared Scallops

  Rebecca Charles sears up a pan of light sea scallops with fresh roasted vegetables.

  
  
• 
  Striped Bass

  Chef Bill Telepan reels in a scrumptious striped bass that'll be easy on the waist line.

  
  
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  Swiss Chard Malfatti

  Chef Marco Canora takes the heavy pasta out of ravioli in this traditional dish.

  
  
• 
  Ceviche

  Perfect for summer, Aaron Sanchez creates a shrimp and scallops dish in citrus marinade.

  
  
• 
  Berry Gratin

  A dessert that won't hinder your bikini goal, Nick Malgieri brings plain berries alive with a rich and crunchy almond topping.

  
  
• 
  Sea Bass Filet

  Seafood for the bikini-clad sea-goer, Chef Rebecca Charles sautes a sea bass fillet with lobster broth and vegetables.

  
  
• 
  Slow Roast Salmon

  Chef Scott Conant nets a slow-roast wild salmon with a clam and mussel cucumber salad; low in carbs, high in taste.

  
  

Related Links

• Official site of Scott Conant

Recipe

Carmelized Endives Recipe

Ingredients

• 3 jumbo shrimp, peeled, deveined
• 3 sprigs fresh thyme
• 3 heads Belgian endive, cut lengthwise into six pieces
• 2 large leeks, root and dark green portion removed
• Crushed red pepper
• 1/4 c vegetable stock

Directions

1. Cut leeks on diagonal, 1/4 in. thick. Rinse in cold water until all sand is removed, but keeping leeks intact. Pat dry. In oven-proof sauté pan, heat olive oil over med. heat and lay leeks and endives in bottom to brown. Add salt, pepper, and crushed red pepper. Use tongs to carefully turn leeks and endive over. Salt and pepper shrimp. Place on top of endive and leeks. Top with lemon-thyme. Add Vegetable stock. Bake 12 minutes in 325 oven.