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