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 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 ItAverage score: 3.72 ( ) votes: 11 |  |  |  |  |  |  | Comments
No Comments Allowed for Anonymous, please register Re: Saffron scallops (Score 1) By Kate on Sunday, January 15, 2006 @ 06:37:55 CET (User Info | Send a Message) | | Hmmm Guido..we'll have to make this dish when I'm there in May! |
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