recipes
Pan fried scallops on baby spinach and a saffron and cherry tomato broth.
Serves: 2
Ingredients
- 6 large scallops
- Bunch spinach leaves
- 6 cherry tomatoes
- 1/2 glass white wine
- 1 tsp chopped parsley
- 1 spring onion
- 1/2 leek
- 1/2 glass fish stock
- 1/2 tsp saffron strings
- Micro herbs or rocket leaves to garnish
Method
In a well heated non stick pan seal the scallops from both sides and remove from the pan. Meanwhile chop the spring onion, leek and sauté in the same pan with a little olive oil, add the saffron and wine and bring to the boil, add stock and simmer. Once reduced by half add the quartered tomatoes and parsley, simmer for a few more minutes and remove from heat. Toss again the scallops in the warm broth for 2 minutes before serving. Sauté the spinach in a little olive oil and serve underneath the scallops.
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