Quick & Easy

Scallops with saffron cream

These scallops on the half-shell, dressed with fragrant saffron cream and topped with salmon roe, make an exquisite starter for a very special dinner.
Photographer: Andrew Young. Stylist: Sarah O'Brien

Photographer: Andrew Young. Stylist: Sarah O'Brien




1.Remove scallops from shells; wash and dry shells. Place shells on serving platter.
2.Briefly rinse scallops under cold water; discard roe. Gently pat dry.
3.In small saucepan, heat oil; cook onion until softened. Add rind, saffron and cream; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes or until mixture has reduced to about 1/2 cup. Stand 30 minutes. Stir in juice; stand 10 minutes. Strain, then return to clean pan; stir over low heat until heated through.
4.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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