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
- 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.
- 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.
- 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