Tapas - Scallops in Saffron & Rioja Wine Sauce

CountryLady's Note:

Prepared in advance, these cook quickly so you can relax & mingle with your guests at your tapas party! If you can't find Rioja, substitute with another (preferably Spanish) red wine.

• Total Time: 3 mins
• Prep Time: 1 mins
• Cook Time: 2 mins

Ingredients:

Yield: 1 tapas

• 3 tablespoons olive oil
• 1 shallot , chopped
• 1 teaspoon butter
• 1 pinch saffron
• 2 ounces rioja wine
• 5 scallops
• salt and pepper , to taste

Directions:

1. In a saute pan over medium high heat, add olive oil and butter.
2. When butter melts, add the shallots, saute for 30 seconds.
3. Add the scallops and wine.
4. Turn scallops and add saffron.
5. Season with salt.
6. Cook until scallops are golden brown, about 30 seconds to 1 minute.
7. Remove from heat and serve hot.

Reviews

[Popcat]

WOW! This was wondeful! I like to try new recipes with ingredient combinations I haven't had before - scallops, red wine and saffron - what a combo! I doubled the recipe to serve as an entree with brown rice. I didn't have shallots, so I substituted half an onion (for the double recipe) and it was fine. I made Auberge Creamed Carrots for a vegetable. The cooking time was right-on also. My wife is very picky about overcooked seafood = she loved it also and thought it was cooked just right! A wondeful dinner - thanks CountryLady!

[duonyte]

So good. I made this as a light supper for myself. I love scallops and had never really considered using red wine - so glad I saw this recipe. Next time I may add some chopped fresh thyme, which I think would go very well with these ingredients.

[jilkat25]

Ok, I haven't actually tried these yet, but I can see by the recipe that they would be gone before they ever made it onto a serving plate! In fact, I would probably eat them all myself, right out of the pan! Can't wait to try 'em! When I make, I'll use giant Diver Scallops ($$$, plus the saffron!) and make them for a first course.