Scallops in Saffron Sauce

 serves 4

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 dishes or serving dishes 

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.

The Italian Dish

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