Scallops With Endive in Saffron Sauce

• 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
• 12 cup dry white wine
• 1 cup heavy cream
• 12 teaspoon saffron or 12 teaspoon turmeric
• 18 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.

bay scallops, endive, butter, shallots, lemon, white wine, heavy cream, saffron, red pepper, salt, fresh ground pepper

Taken from www.food.com/recipe/scallops-with-endive-in-saffron-sauce-338739 (may not work)