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Scallops with saffron cream

 
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Photographer: Andrew Young. Stylist: Sarah O'Brien
Photographer: Andrew Young. Stylist: Sarah O'Brien

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Heart friendly, Low Carb
Course: Finger food
Favourite flavours: Seafood

Scallops with saffron cream
INGREDIENTS

12 scallops, on the half shell
1 teaspoon olive oil
1 small brown onion (80g), chopped finely
2 teaspoons finely grated lemon rind
pinch saffron threads
2/3 cup (160ml) pouring cream
1 tablespoon lemon juice
2 teaspoons salmon roe
METHOD

Remove scallops from shells; wash and dry shells. Place shells on serving platter.

Briefly rinse scallops under cold water; discard scallop roe. Gently pat dry.

Heat oil in small saucepan; cook onion until softened. Add rind, saffron and cream; bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture has reduced to about ½ cup. Stand for 30 minutes. Stir in juice; stand for 10 minutes. Strain, then return to cleaned pan; stir over low heat until heated through.

Meanwhile, cook scallops, in batches, on heated oiled grill plate (or grill or barbecue) until cooked as desired.

Return scallops to shells; top with cream sauce and salmon roe.
 
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