Saffron Scallop Gratub

By rperlowitz

Ingredients

• 1/2 cup breadcrumbs
• 3 t. EVOO
• 1 T. chopped fresh parsley
• kosher salt
• pinch of saffron threads
• 1 1/2 to 1 3/7 large scallops, rinsed and patted dry
• 1 small onion - finely diced
• 2 carrots, finely diced
• 1 large clove garlic
• 1/4 t. smoked paprika
• 1/4 c. dry white wine
• 2 T. butter

Details

Servings 4
Preparation time 50mins
Cooking time 50mins

Preparation

Step 1

1. pre heat broiler. Mix breadcrumbs, 1 T. EVOO, parsley and a pinch of salt in a small bowl. Soak saffron in another bowl with 1 T. water
2. heat EVOO in a large nonstick ovenproof pan (cast iron) over medium high heat. Add scallops seas with salt and sear until golden (@ 2 min) flip and cook 1 more min - take out of pan
3. add EVOO to hot pah add onion and carrots salt ad cocok until onion soft, add garlic and paprika stir until toasted. Add the wine and scrap pan and cook until almost evaporated. Stir in 1 1/2 c. water, saffron and water and scallop juices. Bring to a boil and cook until 1/4 of liquid remains (8 to 10 min)
4. Remove from heat add butter. Add scallops and broil until scallops firm. Sprinkle with breadcrumb mixture and broil until brown.