Scallops With Saffron Cream Recipe
Ingredients
| 1 pound bay or sea scallops | ||
| Butter/Margarine | 3 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Saffron threads | 1/8 Teaspoon, crushed | |
| Pepper white | 1/8 Teaspoon | |
| Half and Half | 1/2 Cup (16 tbs) | |
| 2 tablespoons dry vermouth or white wine | ||
Directions
1. Rinse scallops with running cold water to remove sand from crevices. Pat dry with paper towels. (If using sea scallops, cut each horizontally in half.)
2. In 10-inch skillet over medium-high heat, in hot butter or margarine, cook scallops, stirring frequently, until tender, about 5 minutes. With slotted spoon, remove scallops to medium-sized bowl.
3. In drippings in same skillet, over medium heat, stir in flour, salt, saffron, and white pepper until blended; cook 1 minute. Gradually stir in half-and-half and vermouth or white wine; cook, stirring constantly, until mixture thickens slightly. Stir scallops into saffron cream; heat through. If you like, serve scallops and saffron-cream sauce over hot cooked rice.
2. In 10-inch skillet over medium-high heat, in hot butter or margarine, cook scallops, stirring frequently, until tender, about 5 minutes. With slotted spoon, remove scallops to medium-sized bowl.
3. In drippings in same skillet, over medium heat, stir in flour, salt, saffron, and white pepper until blended; cook 1 minute. Gradually stir in half-and-half and vermouth or white wine; cook, stirring constantly, until mixture thickens slightly. Stir scallops into saffron cream; heat through. If you like, serve scallops and saffron-cream sauce over hot cooked rice.
Chef
