Ingredients

  • 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
  • ¼ cup tarragon leaves
  • 1 cup heavy cream
  • 1 tablespoon cornstarch
  • 2 teaspoons kosher salt, or to taste
  • Freshly ground black pepper, to taste
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      227 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 15 grams protein; 67 milligrams cholesterol; 1042 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 first-course servings

Preparation

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

Dining and Cooking