Scallops With Saffron
With Saffron The starting point was a recipe in Leith's Fish Bible, which we modified to suit our palate. Yes, we know that
Ingredients
- 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 22
Instructions
- 1
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.