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- Scallops in Saffron Sauce
- (Cappesante in Salsa di Zafferano)
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Ingredients:
12 scallops
1 spring onion, thinly sliced
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2 oz (50 grams) butter, cut into pieces
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1 carrot, diced
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6 fl oz (175 ml) dry white wine
1 tablespoon double cream
Pinch of saffron threads
Salt
Directions:
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- Dry the scallops with kitchen paper.
Place the spring onion, carrot, wine, a pinch of salt and 4 tablespoons of water in a pan.
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- Bring to a boil and simmer for about 10-12 minutes.
Add the scallops and cook for a another 4-5 minutes.
Remove the scallops with a slotted spoon and keep warm.
Boil the cooking juices until reduced.
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- Stir in the saffron, butter and cream.
Pour the hot sauce over the scallops and serve. Serves 4.
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