SCALLOPS WITH SAFFRON SAUCE

SCALLOPS WITH SAFFRON SAUCE image

Yield 8 servings

Number Of Ingredients 19

Saffron Sauce
1/2 C dry white wine
1/2 C finely minced shallots
1 pinch saffron threads
1 fresh kaffir lime lieaf, lightly crushed (optional)
2 T heavy cream
1/2 lb butter, cut into pieces
1/2 t fresh lemon juice
Salt, pepper
Seared Scallaops
1/4 c flour
1 1.2 t salt
1/4 t oregano
1/4 t pepper
1/4 t chopped lemon zest
16 sea scappops, rinsed and drained
2 T olive oil
4 T resh parsley
4 t lemon juice

Steps:

1. In medium heavy-botomed saute pan, combine wine and shallots over med-high heat and bring to simmer. Reduce until 2 T liquid remain, several minutes. 2. Add saffron and lime leaf. Reduce heat to medium and add cream, whisking to combine. Add butter, few cubes at time, whisking. Never let sauce boil. When all butter incorporated, strain sauce through strainer into small saute pan over low heat. 3. Add lemon juice, salt and pepper. Tast and adjust. If consistency too thick, thin with water, 1 t at time. Set aside (1 C). Scallops 1. In large bowl, combine flour, salt, oregani, pepper, lemon zest. Roll scappops in mix until lighlyt coated. 2. Heat 1 T oil in medium heavy sauce pan over high heat until shimmering. Add 8 scappops and sear on all sides (about 1.5 min each side). Remove scallops and set in warm place. Add rest of oil and repeat with remaining scallops. 3. Toss scallops lightly with parley and lemon juice. Place 2-3 T of sauce on each plate. Place 2-3 scallops on plate and serve immediately.