Scallop and Endive Soup from Soup: A Way of Life by Barbara Kafka

Name: Scallop and Endive Soup from Soup: A Way of Life by Barbara Kafka
Ingredients: 3 large Belgian endive [chicory], trimmed and cut across into ½-inch (1-cm) pieces; 1 tablespoon cornstarch; 2 teaspoons kosher salt; Freshly ground black pepper, to taste; 1 cup (250 ml) dry white wine; ¼ cup (4 g) tarragon leaves; 3 medium shallots, coarsely chopped; 2 pounds (900 g) sea scallops, small connective muscles removed and reserved; 1 cup (250 ml) heavy cream

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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.

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Ingredients

3 large Belgian endive [chicory], trimmed and cut across into ½-inch (1-cm) pieces
1 tablespoon cornstarch
2 teaspoons kosher salt
Freshly ground black pepper, to taste
1 cup (250 ml) dry white wine
¼ cup (4 g) tarragon leaves
3 medium shallots, coarsely chopped
2 pounds (900 g) sea scallops, small connective muscles removed and reserved
1 cup (250 ml) heavy cream