Scallops are always a treat to look forward to but they often take second or third place to other seafood. This dish really makes them the star and they are the perfect match to the peas and the shredded lettuce, while the saffron white wine sauce is the ingredient which takes the dish to a new level. Sprinkle with pea shoots and serve with some lemon wedges and you have a light meal for 4 which is sure to please.
Scallops and peas in saffron sauce
22 large scallops, coral removed
150ml dry white wine
2 shallots, roughly chopped
1 bouquet garni
6 black peppercorns
a few strands saffron
360ml cream
1/4 cup fresh parsley, chopped
1 cup fresh peas or snow peas
1 romaine lettuce, shredded
Place scallops into a large, shallow pan with 1 cup water, the wine, shallots, bouquet garni and peppercorns.
