Marinated Scallops Set in Saffron Wine

Name: Marinated Scallops Set in Saffron Wine
Yield: Serves 8
Ingredients: 8 large fresh scallops; lemon juice; good pinch saffron strands; 1 rounded teaspoon caster sugar; 300 ml/½ pint dry white wine; 8 small florets broccoli; salt; somewhat less than 300 ml/½ pint creamed smatana or soured cream; 2 teaspoons gelatine; 2-3 pinches cayenne pepper

Preparation info

Serves
8

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

A truly glamorous first course for a dinner party. The scallops are in effect ‘cooked’ by the lemon juice, as in the South American dish ceviche. Much the prettiest thing is to set the scallops in their shells (available from good kitchen shops and some fishmongers) but otherwise use wide cocotte dishes.

Ingredients

8 large fresh scallops
lemon juice
8 small florets broccoli
300 ml

Dinner
Starter
Pescatarian

Method

Cut the orange coral from the scallops and keep whole. Slice the white part of the scallops across thinly. Put the slices and coral closely together in a shallow dish and pour over enough lemon juice to cover them completely. Leave on one side for 30-45 minutes, until opaque. Divide the broccoli florets into small sprigs, cutting off any stems. Steam or boil the broccoli for about 3 seconds, ju