Scallops in saffron cream sauce
The sauce is good on asparagus as well
1½ pounds Sea scallops, rinsed and drained
½ pound mushroom, cleaned and sliced
½ each onion, chopped
1 pint heavy cream
¼ cup fresh dill, chopped
1 pinch saffron, heavy
1 teaspoon paprika
½ teaspoon cayenne
½ cup white wine, chardonnay
salt and pepper, to taste
5 tablespoons butter
Melt 3 Tablespoons of butter in saute pan or skillet. Add onion and cook until soft add mushrooms. Cook until lightly browned….add wine. Cook until reduced by half or better (not to a glaze, but thick). Add ⅓ of dill, ½ of saffron, mix well and hold until blended. Add cream, rest of dill and saffron. mix well and continuously stir over low heat until conisistency of heavy gravy. Put in gravy bowl and serve with scallops.
Put scallops on skewers and sprinkle with paprika and cayenne, place on grill at 300 degrees. Cook for ~ 4 minutes per side until opaque, brushing with 2 Tablespoons of butter. Remove skewers from rack and place on grill top to add grill marks and dry slightly. Serve on platter.