Champagne Scallops

  1. Heat dry non-stick pan till hot. Add saffron, remove after aroma is released and put to side
  2. Add 1/2 butter. Add 1/2 scallops, cook 1.5 mins, flip, cook 1.5 mins or till flesh clear. (Too much cooking makes them chewy/rubbery)
  3. Remove scallops and keep warm and covered. Repeat adding butter till all scallops removed
  4. Add cooked saffron, champagne, cream, any left over scallop juices, and bring to boil. Reduce heat slightly and 10mins to thicken to coat back of spoon
  5. Add lemon juice and salt & pepper to taste. Add scallops and heat through.
  6. serve on rice, garnish with flat leaved parsely

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