Scallops With Endive

Directions

1. 1
   If ocean scallops are used, cut them into quarters.
2. 2
   Set aside.
3. 3
   Trim off the ends of the endive.
4. 4
   Cut the endive crosswise into 1-inch pieces.
5. 5
   There should be about 4 cups loosely packed.
6. 6
   Heat the butter in a skillet and add the shallots.
7. 7
   Cook briefly and add the endive and lemon juice.
8. 8
   Cook, stirring, until wilted.
9. 9
   Add the wine and bring to the boil.
10. 10
    Cover closely and let simmer 5 minutes.
11. 11
    Add 3/4 cup of cream, the saffron, pepper flakes, salt and pepper and cook, uncovered, over high heat, stirring often, about 3 minutes.
12. 12
    Add the scallops and cook, stirring, about 1 minute.
13. 13
    Add the remaining cream, salt and pepper.
14. 14
    Let cook about 2 minutes or until the scallops have lost their raw look.
15. 15
    Do not overcook.