Scallops in Saffron Sauce

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 fruther 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