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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.

Shopping List:

Grocery, Dairy butter
  sour cream
Grocery, Meat scallops
Grocery, Misc wine (dry, white)
Grocery, Spices saffron
Grocery, Vegies mushrooms
special fish stock