Scallops With Saffron Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Sea scallops, shucked,
2 Large: tomatoes, peel, seed
-rinsed and patted dry,
-and chop coarsely,
5 T: Butter,
1/4 lbs: Mushrooms, sliced thin
1: Shallot, chopped
2 cup: Heavy cream,
1/4 t: Powered saffron,
Salt/pepper,
1 t: Cognac,
Rice pilaf,
1 t: Dry vermouth,
Directions:
To make rice pilaf; saute 1/2 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
Source from luhu.jp
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
Source from luhu.jp