Scallops With Endive in Saffron Sauce Recipe

Name: Scallops With Endive in Saffron Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14 lbs sea scallops or 1 14 lbs bay scallops; 2 large Belgian endive, about 1/2 lb; 1 tablespoon butter; 3 tablespoons shallots, finely chopped; 12 lemon, juice of; ½ cup dry white wine; 1 cup heavy cream; ½ teaspoon saffron or ½ teaspoon turmeric; ⅛ teaspoon red pepper flakes; salt, to taste; fresh ground pepper, to taste

Servings: persons

1 14 lbs sea scallops or 1 14 lbs bay scallops
2 large Belgian endive, about 1/2 lb
1 tablespoon butter
3 tablespoons shallots, finely chopped
12 lemon, juice of
½ cup dry white wine
1 cup heavy cream
½ teaspoon saffron or ½ teaspoon turmeric
⅛ teaspoon red pepper flakes
salt, to taste
fresh ground pepper, to taste

1
If scallops are very large, cut them into quarters.
2
Trim the ends of the endive, cut crosswise into 1 inch pieces.
3
You should have about 4 loosely packed cups.
4
Heat butter in skillet, add shallots, cook briefly.
5
Add endive and lemon juice, cook, stirring, until wilted.
6
Add wine, bring to boil, cover and simmer 10 minutes.
7
Add 3/4 c cream and spices, cook over high heat 5 minutes.
8
Add scallops and cook, stirring, 2 minutes.
9
Add remainder, cook 3 mins or until scallops lose their raw look.
10
Do not overcook.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 14 lbs sea scallops or 1 14 lbs bay scallops, 2 large Belgian endive, about 1/2 lb, 1 tablespoon butter, 3 tablespoons shallots, finely chopped, and more.

Yes, Scallops With Endive in Saffron Sauce 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.

That's it — enjoy your meal!

Scallops With Endive in Saffron Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions