Scallop and Endive Soup

• 2 pounds sea scallops, small connective muscle removed and reserved
• 3 medium shallots, peeled and coarsely chopped
• 1 cup white wine
• 3 large endive, trimmed and cut crosswise into 1/2-inch pieces
• 1/4 cup tarragon leaves
• 1 cup heavy cream
• 1 tablespoon cornstarch
• 2 teaspoons kosher salt, or to taste
• Freshly ground black pepper, to taste

1. Place the connective muscle from scallops, the shallots, the wine, and 3 cups water in a small saucepan.
2. Bring to a boil.
3. Lower the heat and simmer for 15 minutes.
4. Strain and discard the solids.
5. Pour the liquid into a medium saucepan.
6. Bring to a boil.
7. Add the endive and return to a boil.
8. Add the scallops and the tarragon, stir once to separate the scallops.
9. Return barely to a simmer without stirring.
10. Add 1/2 cup heavy cream to the soup.
11. Add cornstarch to the remaining heavy cream.
12. Ladle a few spoons of the hot soup into the cornstarch mixture; stir to combine.
13. Pour the mixture into the soup, stirring gently to incorporate.
14. Cover the pan and return to a boil.
15. Uncover, lower the heat and simmer for 3 minutes.
16. Season with salt and pepper.

shallots, white wine, endive, tarragon leaves, heavy cream, cornstarch, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5202 (may not work)