Scallops with Saffron

January 4, 2021

Ingredients

1 Lb. Shucked sea scallops, rinsed and patted dry

5 Tbsp Butter

1 Shallot, chopped

¼ Tsp Powdered saffron, or Turmeric

1 Tsp Cognac

1 Tsp Dry vermouth, or dry gin

1/4 Lb. Mushrooms, thinly sliced (about 1 cup)

2 Cups Heavy cream, (or 1 cup cream and 1 cup milk)

1Heat butter in large skillet and add shallot.

2When shallot is transparent, add scallops and saffron, season with salt.

3Cover and stew for 2 minutes.

4Add cognac, vermouth, then tomatoes, mushrooms, and cream.

5Cover and stew for 8 minutes.

6Remove scallops with slotted spoon and place in serving dish.

7Cook remaining sauce uncovered over medium/high heat until sauce thickens slightly.

8Season to taste with salt and pepper.

9Coat scallops with sauce, serve with rice pilaf.

00:00