Scallops with saffron
Instructions
Open the scallops with a sharp knife, remove the fruit and divide the two valves of the shell.
Deleted from molluscs the grey border, then separate the pulp and the coral and wash them under running water.
Cut in half the white pulp and let it dry with a clean towel on coral.
Melt the butter in a saucepan, saucepot and heat sweet shallots until starts to stain.
Add the clams, sprinkle them with salt and freshly ground pepper, moisten with the wine and fish stock and simmer for a minute, then remove from heat and keep warm.
You reduce the cooking over medium heat for 10 minutes, then add the cream and saffron and cook the sauce until it has reached the desired density.
Add then tomato brunoise and chopped parsley, let it warm up for a few moments, then add salt and pepper.
Served with shellfish sauce.
Ingredients and dosing for 4 persons
- 16 scallops in their shells
- 5 g of chopped scallions
- 20 g of butter
- Salt
- White pepper
- 10 cl of fish fumet
- 5 cl of white wine
- 6 cl of cream
- Saffron stigmas
- 60 g of tomato cut into brunoise
- 1 tablespoon of chopped parsley