Scallops in Saffron   This recipe reprinted with kind permission from The Santesson Recipe Collection... http://www.santesson.com/recept/ Scallops in Saffron The starting point was a recipe in Leith's Fish Bible, which we modified to suit our palate. Yes, we know that saffron is expensive, but plenty of saffron is a must for this dish. Ingredients: 250 grams scallops 200 ml dry white wine 50 grams finely chopped shallot 100 grams finely chopped chestnut mushrooms 1 tbsp butter 2 grams saffron 150 ml fish stock 150 ml creme fraiche Proceed as follows: 1.Soak the saffron in the fish stock. 2.Separate the coral from the scallops. Cut the white meat in half horisontally. 3.Place both coral and white meat in a saucepan and cover with white wine. 4.Bring the liquid to a boil. Remove from the heat immediately and set aside. 5.Melt the butter in a saucepan, add the shallot and the mushrooms and cook over a low heat for a few minutes. 6.Pour the saffron/fish stock over the shallots and mushrooms, bring to a boil and let simmer for a few minutes. 7.Add the creme fraiche, let simmer for another 7-10 minutes. 8.Add the scallops, let simmer for another minute. Serve together with toast and a salad. Shopping List: Grocery, Dairy butter   sour cream Grocery, Meat scallops Grocery, Misc wine (dry, white) Grocery, Spices saffron Grocery, Vegies mushrooms   shallots special fish stock