Scallops With Endive Recipe

Name: Scallops With Endive
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
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; ⅛ teaspoon dried hot red pepper flakes; Salt to taste if desired; Freshly ground pepper to taste

Servings: persons

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
⅛ teaspoon dried hot red pepper flakes
Salt to taste if desired
Freshly ground pepper to taste

1
If ocean scallops are used, cut them into quarters.
2
Set aside.
3
Trim off the ends of the endive.
4
Cut the endive crosswise into 1-inch pieces.
5
There should be about 4 cups loosely packed.
6
Heat the butter in a skillet and add the shallots.
7
Cook briefly and add the endive and lemon juice.
8
Cook, stirring, until wilted.
9
Add the wine and bring to the boil.
10
Cover closely and let simmer 5 minutes.
11
Add 3/4 cup of cream, the saffron, pepper flakes, salt and pepper and cook, uncovered, over high heat, stirring often, about 3 minutes.
12
Add the scallops and cook, stirring, about 1 minute.
13
Add the remaining cream, salt and pepper.
14
Let cook about 2 minutes or until the scallops have lost their raw look.
15
Do not overcook.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 pound bay or ocean scallops, 2 large endive, about 1/2 pound, 1 tablespoon butter, 3 tablespoons finely chopped shallots, and more.

Yes, Scallops With Endive falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops With Endive

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