PAN SEARED SCALLOPS IN SAFFRON CREAM SAUCE
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
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
Pairs Well With
Reprinted from Celi-Yak News Winter 2013