|Scallops in Saffron|
This recipe reprinted with kind permission from The Santesson Recipe Collection...|
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.
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.
|Grocery, Dairy|| butter|
| || sour cream|
|Grocery, Meat|| scallops|
|Grocery, Misc|| wine (dry, white)|
|Grocery, Spices|| saffron|
|Grocery, Vegies|| mushrooms|
| || shallots|
|special|| fish stock|