51 Scallops with Shredded Endives

Name: Scallops with Shredded Endives
Yield: For four people
Cuisine: French
Ingredients: 40 g (1½ oz) butter; 1 teaspoon caster sugar; 24 fresh scallops; salt and pepper; 500 ml (scant pint) whipping cream; 1 heaped tablespoon chervil sprigs or parsley; 60 g (2 oz) butter; 250 g (8¾ oz) endives, trimmed and washed; 2 heaped tablespoons flour

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Coquilles Saint-Jacques à l’effilochée d’endives ‘The sweet, light flavour of scallops with subtly bitter endives’

Ingredients

Main ingredients

24 fresh scallops
salt and pepper
2 heaped tablespoons flour

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Preparing the scallops

If the scallops have not been opened for you by the fishmonger, open them by inserting a stiff-bladed knife between the two shells. Detach the scallop with its orange coral from the lower shell with a knife, remove it with a teaspoon, and pull away and discard the membrane or frill and the black stomach. Wash t