Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
Scallops in Saffron Sauce
Courtesy of The Silver Spoon (Phaidon Press).
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
12 scallops
12 scallop shells
1 carrot, diced
1 green onion, thinly sliced
3/4 cup dry white wine
1/4 cup butter, cut into pieces
1 Tbsp heavy cream (35%)
Pinch of saffron threads
Salt
Method/Steps
1. Put the carrot, green onion, wine, a pinch of salt and 4 tablespoons water in a pan. Bring to a boil and simmer for 10 minutes.
2. Add the scallops and cook for a further 4 minutes. Remove the scallops with a slotted spoon, halve them, place in half-shells if you have them and keep warm.
3. Boil the cooking juices until reduced, then stir in the butter, cream and saffron. Pour the hot sauce over the scallops and serve.
Wine and Spirits Match
Enjoy with a chilled glass of Pinot Grigio.