- 8
Ingredients
- 2 lbs. scallops, connective tissue cut away and reserved
- 3 medium shallots, peeled and coarsely chopped
- 1 cup white wine
- 3 large endive, trimmed and cut crosswise into 1/2" pieces
- 1/4 cup tarragon leaves
- 1 cup heavy cream
- 1 Tbs. cornstarch
- 2 tsp. kosher salt
- Freshly ground pepper
Preparation
Step 1
Place connective tissue, shallots, wine and 3 cups of water in a small saucepan. Bring tt a boil, then lower the heat and simmer for 15 minutes. Strain, reserving only the liquid. Pour the liquid into a medium saucepan. Bring to a boil and add 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.
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