Coquilles Saint-Jacques Au Safran

1. 1

   Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 12 in non-stick skillet heat 1 T oil with 1 pinch saffron over moderately high heat until hot but not smoking. Arrange half of scallops, without crowding, in skillet and cook, undisturbed, 1-2 min on each side, or until golden and just cooked through.

2. 2

   Transfer scallops to a plate and keep warm, covered. Wipe skillet clean and repeat procedure with remaining T oil, 1 pinch saffron, and remaining scallops.

3. 3

   In skillet, without cleaning, cook shallot with remaining pinch saffron in butter over moderately low heat, stirring, until softened. Add wine and vermouth and deglaze skillet, scraping up any brown bits. Add stock and boil until reduced by about half. Add cream and any juices that have accumulated on plate of scallops and boil until reduced by about half.

4. 4

   Season saffron cream with salt and pepper and pour over scallops.

* Per serving · 4 servings · Values may vary.

No additional tips available.