Cooking like Keller, Part Two: Scallops with Braised Endive

Seared Kodiak scallops with citrus-braised endive

Seared Kodiak scallops with citrus-braised endive

The second installment of “A Very Thomas Keller Thanksgiving”

Our dinner at the French Laundry wasn’t the first dining experience my husband and I had at a Thomas Keller restaurant.

We hadn’t been married more than a year when we spent a spontaneous three-day weekend in Vegas. The trip was a blast — we saw a Cirque du Soleil show, had a fancy dinner at Mario Batali’s B&B Ristorante and even took a rather hilarious gondola ride through the Venetian hotel. You’ll notice the one thing we didn’t do — gamble.

Neither of us is really into casinos and the only chips we put down were the two free ones we got from the front desk when we checked in. The trip — like our lives — focused on food, ending in a fantastically elegant meal at Bouchon a few hours before we left town.

That meal would end up being our downfall.

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