Recipe by Genevieve #2
These are the most delicious scallops I have ever had. Perfect for a special occasion as an appetizer. I found the fish stock hard to find so I substituted vegetable stock and it was just as good. Also, I would imagine you could substitute the scallops for prawns.
- 2⁄3 cup dry white wine
- 2⁄3 cup fish stock
- 1 pinch saffron
- 2 lbs shelled scallops, lge
- salt and pepper
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 2⁄3 cup heavy cream
- lemon juice, squeeze
- chopped flat leaf parsley (to garnish)
- crusty bread, to serve
Directions See How It's Made
- Put wine, fish stock and saffron in a pan and bring to a boil. Lower the heat, cover and simmer gently for 15 minutes.
- Season the scallops with salt and pepper.
- Heat the olive oil in a large heavy bottom skillet. Add onion and garlic and cook for five minutes or until soft. Add the scallops and cook gently for five minutes stirring occasionally, or until they turn just opaque. Be careful not to overcook.
- Using a slotted spoon, remove the scallops from the skillet and transfer to a warmed plate. Add the saffron liquid to the skillet, bring to a boil, and boil rapidly until reduced to about half. Lower the heat and gradually stir in the cream, just a little at a time. Let simmer gently until the sauce thickens.
- Return the scallops to the skillet and let simmer for 1-2 minutes just to heat them through. Add a squeeze of lemon juice and season to taste with salt and pepper. serve the scallops hot, garnished with parsley, and accompanied by chunks or slices of crusty bread for mopping up the saffron sauce.