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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 ½-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 analysis per serving
12 grams carbs; 61 milligrams cholesterol; 233 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 11 grams fat; 2 grams fiber; 518 milligrams sodium; 16 grams protein; 3 grams sugar
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.
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Preparation
- Step 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.
- Step 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.
- Step 3
Add ½ 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.
Private Notes