Scallops in Saffron and White Wine Sauce

Name: Scallops in Saffron and White Wine Sauce
Yield: Serves 8
Ingredients: ½ pint/285 ml dry white wine; 2 oz/56 g flour; 1 onion, skinned and chopped finely; 3 oz/84 g butter; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 pint/570 ml fish or vegetable stock; 1 pint/570 ml fish or vegetable stock; 1 packet of saffron (not the powder, the strands); About 1 tbsp lemon juice; 2 oz/56 g butter; 32 scallops, with the tube at the end of the coral trimmed away; 32 scallops, with the tube at the end of the coral trimmed away

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This makes a delicious, fragrant main course. I allow 4 average-sized scallops per person.

Ingredients

32 scallops, with the tube at the end of the coral trimmed away
2 oz/56 g butter

Fish course
Pescatarian

Method

Make the sauce first – this can be done in the morning for dinner that evening, or the day before, and kept in the fridge. If you do make it in advance, wring out a piece of greaseproof paper in water and cover the surface of the sauce with it.

Melt the butter for the sauce in a saucepan, and add the finely chopped onion. Cook for 5 minutes or so, giving the onion an occasional stir. Th