Sea Scallops With Orange and Saffron

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READY IN: 2hrs 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut each of the scallops in half to have all of equal size and put in a bowl.
  • Julienne a few strips of orance zest and save for garnish. Grate the orange and sprinkle over the scallops.
  • Juice the orange and pour over the scallops.
  • Add tomato, saffron, white wine, parsley, salt and pepper.
  • Marinate scallops for 2 hours or longer.
  • Melt butter in skillet and saute shallots.
  • Drain scallops, reserving marinade and cook scallops for 1-2 minutes. DO NOT OVERCOOK-remove scallops.
  • Add reserved marinade to skillet and cook until reduced to a glaze.
  • Add the cream; bring to a boil, stirring, and reduce to desired thickness.
  • Add scallops and stir to coat and serve immediately, garishing with parsley sprigs and orange peel strips.
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