Scallops in Saffron Sauce recipe
information
Saffron is about the most expensive of all spices, but take heart - only a few strands are needed in any recipe!
ingredients
16 large scallops with coral attached
140 ml (1/4 pint) water
140 ml (1/4 pint) dry white wine
1 shallot, roughly chopped
1 bouquet garni, consisting of 1 bay leaf, 1 sprig of fresh thyme and 3 stalks of parsley
6 black peppercorns
A few strands of saffron
4 tbsps hot water
340 ml (10 fl oz) double cream
3 tbsps fresh chopped parsley
Salt and pepper
140 ml (1/4 pint) water
140 ml (1/4 pint) dry white wine
1 shallot, roughly chopped
1 bouquet garni, consisting of 1 bay leaf, 1 sprig of fresh thyme and 3 stalks of parsley
6 black peppercorns
A few strands of saffron
4 tbsps hot water
340 ml (10 fl oz) double cream
3 tbsps fresh chopped parsley
Salt and pepper
method
1. Put the scallops into a large shallow pan together with the water, wine, shallot, bouquet garni and peppercorns.
2. Cover the pan and bring the liquid almost to the boil. Remove the pan from the heat and leave the scallops to poach in the hot liquid for 10 - 15 minutes.
3. The scallops are cooked when they are just firm to the touch. Remove them from the liquid and keep warm on a clean plate.
4. Strain the scallop cooking liquid in a small saucepan and bring to the boil. Allow the liquid to boil rapidly until it is reduced by about half.
5. Soak the saffron in the hot water for about 5 minutes, or until the colour has infused into the water.
6. Add the saffron with its soaking liquid, the double cream and the chopped parsley to the reduced cooking liquid and season to taste. Bring the sauce back to just below boiling point.
7. Arrange the scallops on a serving plate and pour a little of the sauce over them before serving.
2. Cover the pan and bring the liquid almost to the boil. Remove the pan from the heat and leave the scallops to poach in the hot liquid for 10 - 15 minutes.
3. The scallops are cooked when they are just firm to the touch. Remove them from the liquid and keep warm on a clean plate.
4. Strain the scallop cooking liquid in a small saucepan and bring to the boil. Allow the liquid to boil rapidly until it is reduced by about half.
5. Soak the saffron in the hot water for about 5 minutes, or until the colour has infused into the water.
6. Add the saffron with its soaking liquid, the double cream and the chopped parsley to the reduced cooking liquid and season to taste. Bring the sauce back to just below boiling point.
7. Arrange the scallops on a serving plate and pour a little of the sauce over them before serving.
serving amount
serves 4
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