PAN SEARED SCALLOPS IN SAFFRON CREAM SAUCE


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Why I Love This Recipe

Reprinted from Celi-Yak News Winter 2013


Ingredients You'll Need

20 Large scallops
½ Carton (240 mL) CAMPBELL'S Stock First ™ Cream stock
6 Saffron threads, about ¼ tsp dry
1 Tbsp. (15 mL) lemon juice


Directions

In a pre-heated non-stick large skillet, sauté scallops over medium-high heat until lightly browned and cooked through, about 5 minutes.


Add cream stock and saffron, lower heat to medium-low, and gently simmer for 3-4 minutes.


Add lemon juice.


Arrange cooked scallops on plates or serving platter and spoon sauce over top


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