Cayenne Saffron Scallops

1. 1

   Cut carrot and zuchini into thin strips/matchsticks.

2. 2

   Add carrot to a pan of boiling water, and simmer until tender.

3. 3

   Add the zuchini and simmer for 1 minute, add spinach and drain immediately.

4. 4

   Heat the oil in a frying pan, add scallops in batches and cook about 3 minutes or until tender.

5. 5

   Saffron Sauce:.

6. 6

   Heat 1 oz of the butter in a frying pan, add the onion, garlic, cayenne and saffron, and cook until the onion is soft.

7. 7

   Add the wine and stock and simmer until reduced by half.

8. 8

   Add the cream and stir.

9. 9

   Add the remaining butter, a few bits at a time, stirring, until well combined.

10. 10

    Arrange the veggies on 4 plates and top with scallops.

11. 11

    Pour the sauce over each plate.

* Per serving · 4 servings · Values may vary.