Scallops With Endive

• 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
• 18 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.

endive, butter, shallots, lemon, white wine, heavy cream, stem saffron, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/11334 (may not work)