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December 24, 2012

Sea Scallops in Saffron Cream Sauce

I got this recipe from Paula Jones' beautiful web site, bell' alimento. I haven't tried it yet, but I'm planning to real soon - it sounds positively delicious!

Update - Recipe has been tried and it was DELICIOUS. I omitted the last 4 Tbsp butter (didn't think it was needed) & might add another pinch of saffron next time around, but my husband and I put it on our favorites list!

What you’ll need:
6 tablespoons unsalted butter – divided
2 tablespoons extra virgin olive oil
12 large sea scallops – patted dry
1 cup dry white wine
2 tablespoons heavy whipping cream
Pinch of saffron threads

What to do:
1. Into a nonstick pan, melt 2 tablespoons butter and olive oil. Add sea scallops. Season tops with salt and sear well on both sides. Careful to turn only once {you don’t want scallops to tear} Remove scallops from pan and keep warm.
2. Add wine to hot pan and deglaze pan. Reduce temperature to medium – low and allow wine to reduce by half. Add cream, remaining butter and allow to combine. Once butter has combined, add saffron threads. Stir well to combine.
3. Return scallops to pan. Turn to coat. Serve immediately.
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