Sea Scallops With Creamy Saffron Gravy
From victoriaregina 16 years ago
- 20 minutes to make
- Serves 4
Fresh scallops and a creamy saffron sauce with an asparagus and artichoke heart risotto on the side-can't be beat. I hope you try it.
Ingredients
- Ingredients: shopping list
- 12 scallops shopping list
- 1 carrot, diced shopping list
- 1 spring onion, thinly sliced shopping list
- 6 fl oz dry white wine shopping list
- 2 oz butter, cut into pieces shopping list
- 1 tablespoon double cream shopping list
- Pinch of saffron threads shopping list
- salt shopping list
How to make it
- Directions:
- Dry scallops with kitchen paper.
- Put the carrot, spring onion, wine, a pinch of salt and 4 tablespoons water in a pan, bring to the boil and simmer for 10 minutes.
- Add the scallops and cook for a further 4 minutes.
- Remove the scallops with a slotted spoon, halve them, place in half-shells and keep warm.
- Boil the cooking juices until reduced, then stir in the butter, cream and saffron.
- Pour the hot sauce over the scallops and serve.
The Rating
Reviewed by 13 people-
Sound so very good! high 5
cuzpat
in Sikeston loved it
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Five forks...great post.
mrsc543
in North Reading loved it
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great post.. five forks
peetabear
in mid-hudson valley loved it
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