SCALLOPS IN A VERMOUTH AND SAFFRON SAUCE

SCALLOPS IN A VERMOUTH AND SAFFRON SAUCE image

Yield 6 people

Number Of Ingredients 9

Previous Next

corn oil for sauteing
24 scallops, removed from their shells, sliced into halves
2 shallots, peeled and finley diced
4 tablespoons dry vermouth
1 cup (scant) heavy cream
Pinch of saffron
Juice of 1 lemon
2 pink grapefruits, peeled and sectioned
Salt and freshly ground white pepper to taste

Steps:

In a frying pan, heat approximately 2 tablespoons of oil to sizzling and saute the scallops briefly, not more than 2 minutes. Remove the scallops and place in a covered dish to keep warm. Pour 1 tablespoon fresh oil into the frying pan and saute the shallots until translucent. Add the vermouth and reduce over medium-high heat until 2 tablespoons are left. Add the cream and saffron. Reduce by half over low heat to a creamy consistency. Season with lemon juice and with salt and pepper to taste. Strain sauce through a fine sieve and discard the shallots. Pour the sauce onto six warm plates. Arrange the scallops in a cross pattern on each plate. Place one grapefruit section between each two arms of the cross.