This recipe is from The Silver Spoon cookbook, the enormous compilation of Italian recipes published in this country in 2005. This book has been in print in Italy for over 50 years and is considered the classic Italian cookbook, the book that every bride receives as a gift. It has been updated and adapted for the American cook. This recipe for Saffron Scallops is a great example of what the recipes are like for the most part in this cookbook - very few ingredients, simple recipes, easily prepared. And it's absolutely delicious!
I have served these scallops in these neat scallop shells which I've had for twenty years. I bought them in Chapel Hill at the now famous A Southern Season. I just love them. If you would like to buy some, here is a resource for you. If not, you can just serve the scallops in individual little gratin dishes or even just serve them all together in one larger serving dish.
Scallops in Saffron Sauce
for a printable recipe, click here
serves 4
Ingredients:
- 12 scallops
- 1 carrot, diced
- 1 scallion, thinly sliced
- 3/4 cup dry white wine
- 1/4 cup butter, cut into pieces
- 1 tablespoon heavy cream
- pinch of saffron threads
- salt
- a little chopped parsley
4 scallop shells or individual gratin or serving dishes
Instructions:
Put the carrot, scallion, wine, a pinch of salt and 4 tablespoons water in a pan, bring to a boil and simmer for 10 minutes. Add the scallops and cook for a further 4 minutes. Remove the scallops witha a slotted spoon, halve them, place in the half-shells and keep warm. Boil the cooking juices until reduced, then stir in the butter, cream and saffron. Pour the hot sauce over the scallops, garnish with parsley.
to buy scallop sea shells, click here.
