SAFFRON SCALLOPS

SAFFRON SCALLOPS image

Number Of Ingredients 9

Steps:

1.Put white wine, stock, and saffron in a pan and bring to a boil. Lower the heat, cover and simmer gently for 15 minutes. 2. Season the scallops with kosher salt and pepper Heat olive oil in a large heavy bottom skillet. Add onion and garlic and cook for 5 minutes or until soft. Add the scallops and cook gently for five minutes stirring occasionally, or until they turn opaque. Be careful not to overcook. 3. Using slotted spoon, remove the scallops from the skillet and transfer to a a warmed plate. Add the saffron liquid to the skillet, bring to a boil, and boil rapidly until reduced to about half. 4. Lower the heat and gradually stir in the cream. a little at a time. Let simmer gently until the sauce thickens. Return the scallops to the skillet and let simmer and let simmer for 1-2 minutes just to heat them through. 5. Add a squeeze of lemon juice and season to taste with salt and pepper. serve with the scallops hot, garnished with parsley, and accompanied by chunks or slices of crusty bread for mopping up sauce.