Scallops in Saffron
200 ml dry white wine
50 grams finely chopped shallot
100 grams finely chopped chestnut mushrooms
1 tbsp butter
2 grams saffron
150 ml fish stock
150 ml creme fraiche
How to Prepare:
Separate the coral from the scallops. Cut the white meat in half horisontally.
Place both coral and white meat in a saucepan and cover with white wine.
Bring the liquid to a boil. Remove from the heat immediately and set aside.
Melt the butter in a saucepan, add the shallot and the mushrooms and cook over a low heat for a few minutes.
Pour the saffron/fish stock over the shallots and mushrooms, bring to a boil and let simmer for a few minutes.
Add the creme fraiche, let simmer for another 7-10 minutes.Add the scallops, let simmer for another minute.