Recipe for Scallops With Saffron


1 lb sea scallops, shucked, rinsed and p; atted dry
5 tablespoon butter
1 shallot, chopped
1/4 teaspoon powered saffron
1 teaspoon cognac
1 teaspoon dry vermouth
2 large tomatoes, peel, seed and chop; coarsely
1/4 lb mushrooms, sliced thin
2 cup heavy cream
1 salt/pepper
1 rice pilaf


To make rice pilaf; saute 1/2 cup white rice in a little oil or butter in a saucepan, add 1 cup boiling water. Cover and cook gently until all the liquid is absorbed - about 20 minutes. Heat the butter in a non-reactive saute pan and add the shallot. As soon as the shallot turns transparent add the scallops and saffron and season with salt/pepper. Cover and stew 2 minutes. Add the cognac and vermouth, then the tomatoes. Cover and stew 8 minutes. Remove the scallops and arrange them in a warmed serving dish. Cook the sauce, uncovered over medium-high heat until it thickens slightly. Coat the scallops with sauce, serve with rice pilaf.

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