Saffron Sea Scallops

Prawn oil is a perfect finisher for this delicious saffron sea scallops

Ingredients

• 50g Butter / cold cubes

• 50g Leek| sliced thin rounds

• 5g Chives / cut fine

• 5g Lemon Thyme / leaves

• 100ml Rose

• Pinch of Saffron | Australian Argyle

• 100ml Cream
  

• Salt flakes to taste

• Pepper to taste

• Olive oil

• Lemon thyme| leaves

• 6 Australian Sea scallops | Blanch the shells & use to serve

• 5-10g butter

• 5-10 ml Wild Prawn Oil

Method

1. Place half the butter in a saucepan, add the leek,chives & half the lemon thyme,cook for 1 minute until tender and with out colour

2. Add the wine & saffron ,reduce by 2/3rds

3. Add the cream & reduce by half

4. Season to taste, remove from the heat & whisk in the remainder of butter stand aside

5. On a tray season the Scallops with salt pepper and olive oil & lemon thyme

6. In a hot pan seal the scallops & turn & serve in Scallop shells with Saffron Sauce

7. Finish with a drizzle of prawn oil

Tips and Tricks

What a gorgeous way to entertain

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