The saffron lends an exotic warmth to this rich scallop dish. Serve the remaining wine with the meal, along with steamed spinach and almonds.
You will need:
• 20 large sea scallops
• 4 T butter
• saffron threads
• 4 T sparkling white wine
• 1 ¼ cups heavy cream
• ½ lemon
• salt and pepper
1. Toast the saffron threads in a dry skillet to bring out their flavor. Take care not to let them burn – just heat them until they become fragrant, then remove them from the pan and set them aside.
2. Melt half the butter in the same skillet, and then saute the scallops in batches until they are cooked through and lightly browned on each side. Overcooking makes scallops rubbery or dry, so be sure to test one in the batch. Remove them from the skillet and keep them cozy on a warmed plate while you prepare the sauce.
3. Add the saffron to the juices in the pan, along with the wine and cream, and stir. Bring the mixture to a boil, and then reduce the heat and simmer for around ten minutes, or until the sauce begins to thicken.
4. Squeeze in the juice from the lemon, and season with salt and pepper to taste.
5. Return the scallops to the pan and reheat gentle. Serve immediately.