Scallops With Endive In Saffron Sauce

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 1/4 lbs sea scallops or 1 1/4 lbs bay scallops
• 2 large belgian endive, about 1/2 lb
• 1 tablespoon butter
• 3 tablespoons shallots, finely chopped
• 1/2 lemon, juice of
• 1/2 cup dry wine
• 1 cup heavy cream
• 1/2 teaspoon saffron or 1/2 teaspoon turmeric
• 1/8 teaspoon red pepper flakes
• salt, to taste
• fresh ground pepper, to taste

Recipe

• 1 if scallops are very large, cut them into quarters.
• 2 trim the ends of the endive, cut crosswise into 1 inch pieces. you should have about 4 loosely packed cups.
• 3 heat butter in skillet, add shallots, cook briefly.
• 4 add endive and lemon juice, cook, stirring, until wilted.
• 5 add wine, bring to boil, cover and simmer 10 minutes.
• 6 add 3/4 c cream and spices, cook over high heat 5 minutes.
• 7 add scallops and cook, stirring, 2 minutes.
• 8 add remainder, cook 3 mins or until scallops lose their raw look. do not overcook.