Scallops With Endive

Name: Scallops With Endive
Total time: 20 min
Yield: 4 servings
Ingredients: 3/4 pound bay or ocean scallops; 2 large endive, about 1/2 pound; 1 tablespoon butter; 3 tablespoons finely chopped shallots; Juice of 1/2 lemon; 1/2 cup dry white wine; 1 cup heavy cream; 1/2 teaspoon stem saffron, optional; 1/8 teaspoon dried hot red pepper flakes; Salt to taste if desired; Freshly ground pepper to taste

By Pierre Franey

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

¾pound bay or ocean scallops
2large endive, about ½ pound
1tablespoon butter
3tablespoons finely chopped shallots
Juice of ½ lemon
½cup dry white wine
1cup heavy cream
½teaspoon stem saffron, optional
⅛teaspoon dried hot red pepper flakes
Salt to taste if desired
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
If ocean scallops are used, cut them into quarters. Set aside.
Step 2
Trim off the ends of the endive. Cut the endive crosswise into 1-inch pieces. There should be about 4 cups loosely packed.
Step 3
Heat the butter in a skillet and add the shallots. Cook briefly and add the endive and lemon juice. Cook, stirring, until wilted. Add the wine and bring to the boil. Cover closely and let simmer 5 minutes.
Step 4
Add ¾ cup of cream, the saffron, pepper flakes, salt and pepper and cook, uncovered, over high heat, stirring often, about 3 minutes.
Step 5
Add the scallops and cook, stirring, about 1 minute. Add the remaining cream, salt and pepper. Let cook about 2 minutes or until the scallops have lost their raw look. Do not overcook.