Scallops With Saffron
Instructions:
- 250 g scallops
- 200 ml dry white wine
- 50 g finely chopped shallot
- 100 g finely chopped chestnut mushrooms
- 1 tbsp butter
- 2 g saffron
- 150 ml fish stock
- 150 ml creme fraiche
- Soak the saffron in the fish stock.
- Separate the coral from the scallops. Cut the white meat in half horizontally.
- Place both coral and white meat in a saucepan and cover with white wine.
- Bring the liquid to a boil. Remove from the heat immediately and set aside.
- Melt the butter in a saucepan, add the shallot and the mushrooms and cook over a low heat for a few minutes.
- Pour the saffron/fish stock over the shallots and mushrooms, bring to a boil and let simmer for a few minutes.
- Add the creme fraiche, let simmer for another 7-10 minutes.
- Add the scallops, let simmer for another minute. Serve together with toast and a salad.