Scallops in saffron sauce
Instructions
Open the scallops, estraetele and the valve.
In a saucepan, boil some water, salt, wine and vegetables for 10 minutes, add the scallops and cook for 4 minutes.
Cut them in half and spread the pieces in the valve, keep them warm.
You reduce the cooking, butter cream.
tassels, a spoonful of cream and saffron.
Stir carefully.
Pour this sauce over the scallops and serve.
Accompanying wines: Alto Adige DOC Sylvaner, Montecarlo Bianco DOC, Alghero.
