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.

No additional tips available.

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

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.

Scallops With Endive in Saffron Sauce

How did you like this recipe?

Frequently Asked Questions