Scallops cook 30 seconds per side in brown butter. Here they're glazed with saffron cream: saffron soaks 15 minutes, then joins a shallot and white wine reduction. 15 minutes prep, 10 minutes cooking. Serve immediately on hot plates.
Share

Ingredients for 4 servings

servings
  • 20 scallop meats
  • 2 shallots
  • 1 pinch of saffron threads
  • 3 teaspoons of dehydrated fish stock
  • 0.4 cup (10 cl) of dry white wine
  • 1.75 oz (50 g) of butter
  • 0.8 cup (20 cl) of heavy cream
  • salt pepper