Bay scallops with endive and three peas from The Silver Palate Good Times Cookbook (page 179) by Julee Rosso and Sheila Lukins and Sarah Leah Chase

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellabee on April 04, 2024

    Nice lunch for spring guests, or supper: make endive-cream reduction ahead, reheat & add scallops & spring veg a few minutes before serving. Good with crispy cheesy accompaniment (cheese straws, crostini). Halved for the two of us, with leftovers. Subbed romaine hearts for endive, which are rarely available here. Subbed pre-steamed asparagus tips for peas. A good use for frozen bay scallops because they don't sear like sea scallops.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.