Scallops and Peas in Saffron Sauce


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

Pea shoots and lemon wedges, to serve

Place scallops into a large, shallow pan with 1 cup water, the 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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