"SAFFRON AND SCALLOP RAGOUT "
Recipe from Arnold D. Kruck, Executive Chef
Ingredients:
- 20 U-10/20 Dry Scallops (About 2 Pounds)
- 1 Shallot Bulb, Minced
- Pinch Saffron
- 1 Cup Heavy Cream
- 1 ½ Cup Sparkling Wine Or Champagne
- Salt
- White Pepper
- Lemon Juice
- Butter
Clean muscle off Scallops. Heat heavy sauce pan on medium heat. Add Butter and Shallots. Saute until translucent, no browning. Add Scallops and cook until they begin to lose some of their juice. Remove Scallops and add sparkling Wine. Reduce for 3 minutes. Add Saffron and Cream. Continue to cook down until the sauce is able to coat the back of a spoon. Add Scallps back into sauce. Spoon out of pan. Garnish with Watercress or Mache.