SCALLOPS IN SAFFRON SAUCE

Steps:

• Put the wine, fish stock and saffron in a pan and bring to a boil. Lower the heat and simmer gently for 15 minutes.
• Slice the scallops vertically into thick slices. Dry using paper towels and season to taste with salt & pepper.
• Heat the oil in a large, heavy bottom skillet. Add the onion and garlic and cook for 5 minutes, or until softened and lightly browned.
• Add the scallops and cook gently for 5 minutes, stirring occasionally or until they turn just opaque.
• Remove the scallops from the skillet and place on warmed plate. Add the saffron liquid to the skillet, bring to a boil and reduce to about half. Lower the hear and gradually stir in the cream, just a little at a time. Let simmer gently until the sauce thickens.
• Add the scallops to the skillet and let simmer for 1-2 minutes just to heat through. Add lemon juice and season to taste with salt & pepper.
• Serve hot, garnished with the parsley and accompanied by pieces of crusty bread to mop up the sauce.