Using fresh spring ingredients, white wine and cream are great with scallops in this quick and easy Easter lunch dish.
- 12 scallops, preferably with roe (coral) attached
- 1tbsp sunflower oil
- 150ml (¼ pint) dry white wine
- Pinch of saffron
- 142ml carton double cream
- Salt and freshly ground black pepper
- Frisée salad leaves, to serve
Using a sharp knife, score the white surfaces of the scallops into a diamond pattern.
Heat the oil in a pan and briefly cook the scallops for a few minutes on each side, until they start to turn golden. Remove them from the pan and keep them warm while making the sauce.
Pour the wine into the pan, add the saffron and boil it rapidly to reduce the volume by about half. Stir in the cream and simmer the sauce until it thickens to a coating consistency. Season the sauce to taste.
Spoon the sauce on to serving plates and arrange the scallops on top. Serve with frisée salad leaves. (Not suitable for freezing).
Top tip for making Seared scallops in saffron sauce
Take care not to overcook scallops as they toughen easily. Once they lose their translucency and turn opaque, they're done