Tapas, Part 2. (Scallops in Saffron Sauce)

Ingredients:

5 Fl oz (2/3 Cup) dry white wine

5 Fl oz (2/3 Cup) Fish Stock. (Couldn't find it, so I used clam juice....that's the same, right?)

large pinch of saffron threads. (Used "American Saffron" which is dried safflower petals, and added a little turmeric.)

1 LB sea scallops

3 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, finely chopped

5 Fl oz heavy cream (I used light cream.)

squeeze of lemon juice

chopped flat leaf parsley, to garnish

crusty bread to serve

How to make it:

Put the wine, clam juice, and saffron in a pan & bring to a boil. Lower the heat, cover, and let simmer gently for 15 minutes. (ish)

Slice the scallops into 3 pieces each. (Thinner so you don't have to cook them long, and the go on the bread better.) Dry them, and season with salt & pepper.

Heat the olive oil in a skillet, add the onion, garlic, and cook for 5 minutes. Add the sliced scallops, and cook for another 5 minutes. Don't cook them too much.

Remove the scallops and put them on a plate. Add the broth to the skillet and bring to a boil. Let it reduce by half. Reduce the heat, and start adding the cream slowly. I said slowly. Let simmer until the sauce thickens.

Return the scallops to the skillet and let simmer for 1-2 more minutes. Add a squeeze of lemon juice if you remember. (.......yeah....not good at remembering stuff.....)

Serve hot, garnish with the parsley, and soak the bread in the juice and top it with scallops. Mmmmmm....scallops........