Scallops in Saffron Sauce Recipe

From Dorothy McNett's Recipe Book.

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Scallops in Saffron Sauce

From Dorothy McNett's recipes at Serve in small dishes or cups as a starter to a nice roasted turkey dinner. This adds a bit of West Coast to the traditional Thanksgiving dinner. Provide local sour dough bread on the side.

1/4 cup hot water
1/2 - 3/4 teaspoon saffron threads
1 small onion, chopped
1 cup dry white wine
1/2 teaspoon fine sea salt
freshly ground pepper, to your taste
2-3 small tomatoes, diced
1 pound small (bay) scallops
1/2 cup mascarpone
1/4 cup parsley, chopped

Combine hot water and saffron in a glass measuring cup and set aside. In heavy bottomed saute pan, combine chopped onion, wine, salt and pepper. Simmer over medium heat about 4-5 minutes to soften the onion. Add diced tomatoes and saffron water, continue to simmer another 5 minutes. Add scallops and cook about 2 -3 minutes. Blend in the mascarpone and parsley, simmer about 3 minutes. Serve with bread!

Recipe created 2011-11-14.

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