Scallops With Endive
- Total Time
- 20 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- ¾pound bay or ocean scallops
- 2large endive, about ½ pound
- 1tablespoon butter
- 3tablespoons finely chopped shallots
- Juice of ½ lemon
- ½cup dry white wine
- 1cup heavy cream
- ½teaspoon stem saffron, optional
- ⅛teaspoon dried hot red pepper flakes
- Salt to taste if desired
- Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
332 calories; 25 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 12 grams protein; 581 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
If ocean scallops are used, cut them into quarters. Set aside.
- Step 2
Trim off the ends of the endive. Cut the endive crosswise into 1-inch pieces. There should be about 4 cups loosely packed.
- Step 3
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.
- Step 4
Add ¾ cup of cream, the saffron, pepper flakes, salt and pepper and cook, uncovered, over high heat, stirring often, about 3 minutes.
- Step 5
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.
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