Scallops With Saffron Sauce

Scallops With Saffron Sauce
Scallops With Saffron Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb scallops

  • 1

    cup Heritance Sauvignon Blanc

  • 2

    scallions finely chopped

  • juice from 1 lemon

  • 1 1/2

    tbsp butter

  • 1 1/2

    tbsp flour

  • salt & pepper to taste

  • 1

    tsp of saffron

  • 1/2

    cup heavy cream

  • shrimp as garnish (optional)

Directions

Wash and dry the scallops and place in a pan with the wine, scallions and lemon juice and bring to a boil. Reduce heat, cover and simmer for 5-6 minutes. Strain off liquid and reserve; keep scallops and scallions hot. Melt butter in a pan, add flour, salt, pepper and saffron and cook 1-2 minutes, gradually stir in reserved liquid and bring to a boil, stirring constantly.Remove from heat and fold in cream. Serve saffron sauce over scallops and scallions and garnish with a few shrimp. You can serve white basmati or jasmine rice on the side.

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