Scallops with Strawberry & Saffron Cream Sauce Pour Quatre
Ingredients:
- 8 large thawed scallops -
- 4 TBSP butter -
- ½ pint of cream -
- 1/8 TSP crushed red pepper flakes -
- 2 TBSP White Wine -
- 1-2 cloves garlic - shaved or finely chopped
- 4 large strawberries - sliced
- Pinch of saffron -
- Salt to taste -
- Toast points -
Instructions:
In a small pan mix cream, strawberries, saffron, garlic, wine and salt. Cook over low heat for 15 mins.
In larger pan melt butter over medium heat. Sautée scallops until carmelized, (about 3-5 mins each side)
Serve scallops sitting on cream sauce and garnish with toast points.
In larger pan melt butter over medium heat. Sautée scallops until carmelized, (about 3-5 mins each side)
Serve scallops sitting on cream sauce and garnish with toast points.
