Using fresh spring ingredients, white wine and cream are great with scallops in this quick and easy Easter lunch dish.
- 12 scallops, preferably with roe (coral) attached
- 1tbsp sunflower oil
- 150ml (¼ pint) dry white wine
- Pinch of saffron
- 142ml carton double cream
- Salt and freshly ground black pepper
- Frisée salad leaves, to serve
- Using a sharp knife, score the white surfaces of the scallops into a diamond pattern.
- Heat the oil in a pan and briefly cook the scallops for a few minutes on each side, until they start to turn golden. Remove them from the pan and keep them warm while making the sauce.
- Pour the wine into the pan, add the saffron and boil it rapidly to reduce the volume by about half. Stir in the cream and simmer the sauce until it thickens to a coating consistency. Season the sauce to taste.
- Spoon the sauce on to serving plates and arrange the scallops on top. Serve with frisée salad leaves. (Not suitable for freezing).
Nutritional values are for maximum number of servingsFeature: Sue McMahon. Photos: Chris Alack. Props stylist: Sue Radcliffe
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.