Name: Scallops with saffron cream
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 12 scallops, on the half shell; 1 teaspoon olive oil; 1 (80 gram) small brown onion, chopped finely; 2 teaspoon finely grated lemon rind; saffron threads; 2/3 cup (160 millilitres) pouring cream; 1 tablespoon lemon juice; 2 teaspoon salmon roe

Scallops with saffron cream

These scallops on the half-shell, dressed with fragrant saffron cream and topped with salmon roe, make an exquisite starter for a very special dinner.

Photographer: Andrew Young. Stylist: Sarah O'Brien

Ingredients

12 scallops, on the half shell

1 teaspoon olive oil

1 (80 gram) small brown onion, chopped finely

2 teaspoon finely grated lemon rind

saffron threads

2/3 cup (160 millilitres) pouring cream

1 tablespoon lemon juice

2 teaspoon salmon roe

Method

1.Remove scallops from shells; wash and dry shells. Place shells on serving platter.

2.Briefly rinse scallops under cold water; discard roe. Gently pat dry.

3.In small saucepan, heat oil; cook onion until softened. Add rind, saffron and cream; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes or until mixture has reduced to about 1/2 cup. Stand 30 minutes. Stir in juice; stand 10 minutes. Strain, then return to clean pan; stir over low heat until heated through.

4.Meanwhile, cook scallops, in batches, on heated oiled grill plate (or grill or barbecue) until cooked as desired. Return scallops to shells; top with cream sauce and salmon roe.

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Ingredients

Method

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