By Barbara Kafka
If I do say so myself, this is spectacularly good. The slight bitterness of the endive balances the sweetness of the scallops. The tarragon provides a top note to the base of the cream.
Place the connective muscles from the scallops, the shallots, the wine, and 3 cups (750 ml) water in a small saucepan. Bring to a boil. Lower the heat and simmer for 15 minutes. Strain through a fine-mesh