|
|
 Saffron scallops | Status Approved | | Name |  Saffron scallops | | Category | Fish & Seafood, African | | Difficulty | Easy | | Introduction | | The oldest news on the stimulating and aphrodisiac power of saffron was found in a Chinese medicine book written in the year 2,600 B.C.
This dish is perfect for a romatic "tetè a tetè" dinner with candle light, and a glass of superb wine. Perhaps a Vermentino di Sardegna, a Montepulciano d' Abruzzo or a Fiano d' Avellino, depending on what the next course is. | | Ingredients | | 4 scallops with the shell
2 Tbsp cream
1 package powdered saffron
1/4 cup white dry wine
1/2 scallion , minced
1 Tsp chives , minced
1 Tbsp unsalted butter
Sea_salt
White_pepper | | Directions | | Step: 1 | Remove the scallop from the shell and rinse well. Rinse shells and set aside.
Dissolve the saffron in the cream, mix well to get a nice pale yellow color.
In a saucepan, saute scallion with butter for one minute.
Thinly slice the scallops leaving the coral intact. Add to the scallion and cook, for 1 minutes.
Adjust salt and pepper, pour in the wine and let the alcohol evaporate, add cream and saffron mixture and a teaspoon of minced chives.
Cook for 2 minutes over low heat.
Arrange the scallops in their shells, pour over the sauce and serve.
photo: www.puntocr.it |
Time submitted: Friday, January 13. 2006 at 18:33:39 Contributed By: guido
Rate It| Average score: 3.85 () votes: 7 |  |  |  |  | |  | Comments
No Comments Allowed for Anonymous, please register Re: Saffron scallops (Score 1)
By Kate on Sunday, January 15, 2006 @ 07:37:55 CET
(User Info | Send a Message) | | Hmmm Guido..we'll have to make this dish when I'm there in May! |
|
|
Printer Friendly
Email to friend
