Scallops with Saffron Sauce

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Separate the roe from the mussels, halve the mussels widthways. Put on a cloth. Heat the butter and add the shallots. Cover and sauté over a mild heat until soft. Season the scallops and add them to the pan. Cook on a mild heat for 1 minute. Add the roe and cook for 1 more minute. Remove the scallops and roe from the pan and keep them warm.
Add the wine to the shallots and reduce to 2 tablespoon. Stir in the stock and reduce to 1/2 cup. Add the creme fraiche and the dissolved saffron and simmer until the sauce has thickened slightly. Divide the sauce on 4 plates and arrange the mussels and roe on top.
Decorate with thinly planed carrot strips.

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