Scallops with saffron
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sea scallops, shucked, rinsed and patted dry |
| 5 | tablespoons | Butter |
| 1 | Shallot, chopped | |
| ¼ | teaspoon | Powered saffron |
| 1 | teaspoon | Cognac |
| 1 | teaspoon | Dry vermouth |
| 2 | Large tomatoes, peel, seed and chop coarsely | |
| ¼ | pounds | Mushrooms, sliced thin |
| 2 | cups | Heavy cream |
| Salt/pepper | ||
| Rice pilaf | ||
Directions
To make rice pilaf; saute ½ cup white rice in a little oil or butter in a saucepan, add 1 cup boiling water. Cover and cook gently until all the liquid is absorbed - about 20 minutes.
Heat the butter in a non-reactive saute pan and add the shallot. As soon as the shallot turns transparent add the scallops and saffron and season with salt/pepper. Cover and stew 2 minutes. Add the cognac and vermouth, then the tomatoes. Cover and stew 8 minutes.
Remove the scallops and arrange them in a warmed serving dish. Cook the sauce, uncovered over medium-high heat until it thickens slightly. Coat the scallops with sauce, serve with rice pilaf.
Submitted By ART BARRON On 12-30-94
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