Succulent scallops in a saffron sauce
Serves 4
Ingredients:
20 fresh scallops
Juice and zest of 1 lime
1 garlic clove, crushed
1 tsp freshly grated ginger
150 ml (
1
/
4
pint) double cream
4 tbsp dry white wine
4 tbsp fish stock
1 tbsp chives, finely chopped
A few strands of saffron
Method:
1. Place the scallops in a solid dish. In a
separate bowl, mix together the lime juice
and zest, garlic and ginger. Pour over the
scallops. Leave to marinate for at least 1
hour.
2. Remove the scallops from the marinade and
place in a perforated container.
Steam at 95°C for 3 minutes.
3. Meanwhile, place the remaining ingredients
into a saucepan. Simmer and reduce for
5–7 minutes. Place the scallops onto a warm
serving plate, and spoon over the sauce.
4. Serve with steamed vegetables or rice.
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