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Scallops and Peas in Saffron Sauce

Dressed up in a saffron broth with fresh greens for an evening meal, scallops are a treat to look forward to.

Scallops and Peas in Saffron Sauce

Serves 4

22 large scallops, coral removed

150ml dry white wine

2 shallots, roughly chopped

1 bouquet garni

6 black peppercorns

a few strands saffron

1½ cups cream

¼ cup fresh parsley, chopped

1 cup fresh peas or snow peas

1 romaine lettuce, shredded

pea shoots and lemon wedges, to serve

 

Place scallops into a large, shallow pan with 1 cup water, wine, shallots, bouquet garni and peppercorns.

Cover pan and bring liquid almost to the boil. Remove from heat and poach scallops in the hot liquid for 8 minutes. Remove and keep warm.

Strain scallop cooking liquid into a small saucepan and boil until reduced by about half.

Soak saffron in a little hot water for 5 minutes.

Add saffron with its liquid, cream, parsley and peas to reduction. Season. Bring sauce to just below boiling point.

Arrange scallops on a bed of lettuce. Pour a little sauce over before serving. Serve with pea shoots and lemon wedges.

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