Scallops with cream and saffron
Thought I posted this here already, but it looks like I didn't, so...
I use frozen scallops (cleaned of everything except the meaty bits).
Let thaw in the fridge, then dump scallops and melted stock in a pot. (Ideally, the pot should be just large enough that you have 1 layer of scallops.)
Add water until the scallops are barely covered. Add some fresh-ground pepper. Bring to a boil and let boil until reduced to 1/3, stirring occasionally to make sure they don't stick.
Turn the heat to low and add some cream and saffron to taste. (For anyone with dairy intolerance: I'd be interested to learn whether soy- or rice-based substitutes work.) Stir until the gravy turns a rich yellow. Serve immediately.
1 lb of scallops serves 1-3, depending on your appetite and what (if anything) you serve with them.
I use frozen scallops (cleaned of everything except the meaty bits).
Let thaw in the fridge, then dump scallops and melted stock in a pot. (Ideally, the pot should be just large enough that you have 1 layer of scallops.)
Add water until the scallops are barely covered. Add some fresh-ground pepper. Bring to a boil and let boil until reduced to 1/3, stirring occasionally to make sure they don't stick.
Turn the heat to low and add some cream and saffron to taste. (For anyone with dairy intolerance: I'd be interested to learn whether soy- or rice-based substitutes work.) Stir until the gravy turns a rich yellow. Serve immediately.
1 lb of scallops serves 1-3, depending on your appetite and what (if anything) you serve with them.