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Scallops in Saffron Sauce
Effeuillé de Saint Jacques et Petits Légumes au Safran

Serves: 6 : 6

Rinse the scallops in cold water and drain. Pull off and discard the small hard muscle on the side of each scallops. Cut the scallops horizontally into slices 1/8" thick; set aside. Peel and cut carrots and turnips into sticks 1" long and 3/8" wide. Bring a large saucepan of salted water to a boil. Add the beans and cook until crisp-tender, about 10 mn; drain. Refresh under cold water and drain again. Cook the peas in the same way. Heat the butter in a medium frying pan over medium heat. Add the carrots and cook 7 mn. Add the turnips and cook until the vegetables are crisp-tender, about 6 more mn. Season to taste with salt and pepper. Remove the pan from the heat. Stir in the cooked beans and peas. Cover and set aside. Preheat the oven to 475º. Prepare the saffron sauce: combine the shallots, white wine and vinegar in a small heavy-bottomed saucepan. Cook over medium heat until the liquid has evaporated. Whisk in the cream, lower the heat and simmer until reduced by one-half. Remove the pan from heat and whisk in the softened butter, little by little. Season to taste with salt and pepper and stir in the saffron. Keep the sauce warm off the heat over a saucepan of hot water. Season the sliced scallops with salt and pepper. Arrange on top of the mixed vegetables and bake until the scallops are just opaque, about 4 mn. To serve, arrange a crown of lettuce on a serving platter. Mound the vegetables in the center of the platter and arrange the scallops on top. Spoon the sauce over and garnish with chervil leaves.

Recipe Contributed By

Recipe Category: Fish

12 sea scallops
1 small head red leaf lettuce
1/4 tsp saffron threads
Salt and freshly ground pepper
12 Tbsp unsalted butter, softened
3/4 cup heavy cream
1 tsp white wine vinegar
3/4 cup dry white wine
2 shallots, chopped fine
Saffron Sauce
White pepper
3 Tbsp unsalted butter
1/4 lb green peas, shelled
1/2 lb string beans, cut in 1 inch length
Guerande sea salt Available Online
2 medium turnips
3 large carrots
Chervil leaves (or parsley) for garnish

Items Available For This Recipe