Scallops with a Saffron Sauce

• Gluten free

• Seafood

  • 12 Scallops, large

• Produce

  • 1 Parsley, fresh

• Baking & Spices

  • 1 generous pinch Saffron threads

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Dairy

  • 60 g Butter
  • 80 ml Double cream

• Beer, Wine & Liquor

  • 125 ml White wine, dry

Found on sprinklesandsprouts.com.au

Description

Ingredients

• 12 large scallops
• 30g butter
• 1½ tbsp olive oil
• 125ml dry white wine
• generous pinch of saffron threads
• 30g additional butter
• 80ml double cream (thickened cream)
• fresh parsley for garnish

Directions

• Remove the scallops from the packaging and place them on kitchen paper to ensure they are dry.
• Place the 30g of butter and the olive oil into a non stick frying pan and melt over a medium high heat until it is starting to foam.
• Think of the frying pan as a clock and add the scallops to the foaming butter starting at 12 oclock and then working around clockwise.
• Cook over a medium high heat for 1½ minutes until golden brown.
• Carefully, starting at 12 oclock again, flip the scallops and cook for a further minute.
• Remove scallops from pan (starting at 12 oclock again) and place them on a plate near the hob.
• Turn the heat to high and add the wine to the pan.
• Allow this to bubble for a couple of minutes, then reduce the heat and add the saffron.
• Stir well and whisk in the additional butter.
• Once this has melted add the cream and whisk until slightly reduced and thickened.
• Return the scallops to the pan and serve garnished with parsley.