Scallops With Saffron Sauce


16 Very Fresh Scallops

25 Grams (1 oz) Butter

300 ml Cream

1/4 Glass White Wine

2 Shallots,Chopped

Pinch Of Saffron Threads

Salt And Pepper

Wash the scallops well to remove any grit,dry well with clean tea towel and set aside.

Put the saffron in a small pan with the wine and 1 Tablespoon water,bring to the boil then set aside to infuse.

Heat the butter in a frying pan and cook the shallots till soft ,when soft add the scallops and increase heat,cook the scallops 2 minutes each side ,remove from pan and keep warm,add the strained saffron liquor and boil rapidly and reduce by half ,remove from heat and stir in cream,return to heat and cook gently till the sauce thickens slightly.

Serve the scallops and shallots on a bed of lettuce and pour some of the sauce over them..


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