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
- If ocean scallops are used, cut them into quarters.
- Set aside.
- Trim off the ends of the endive.
- Cut the endive crosswise into 1-inch pieces.
- There should be about 4 cups loosely packed.
- 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.
- Add 3/4 cup of cream, the saffron, pepper flakes, salt and pepper and cook, uncovered, over high heat, stirring often, about 3 minutes.
- 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.
endive, butter, shallots, lemon, white wine, heavy cream, stem saffron, salt, freshly ground pepper
Taken from cooking.nytimes.com/recipes/11334 (may not work)