Sea Scallops With Belgian Endive And Cherry Tomatoes

By Saveur
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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 1/2 lemon

Juice of 1/2 lime

Leaves from 1 sprig tarragon

12 sea scallops, halved crosswise

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