Name: Saffron scallops with spiced tomato sauce
Yield: Serves 4
Cuisine: Australian
Ingredients: 2 ripe medium-size tomatoes, peeled, seeded and diced; ½ teaspoon sea salt; ½ teaspoon freshly ground black pepper; 30 g/1 oz unsalted butter; 8 spearmint leaves, shredded; 2 bunches spinach, stems removed; 4 tablespoons Spiced Tomato Chilli Pickle; 8 teaspoons Saffron Butter; 16 fresh, plump sea scallops; ¼ cup coriander/cilantro/Chinese parsley leaves; 2 tablespoons shredded mint leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

2 bunches spinach, stems removed
4 tablespoons Spiced Tomato Chilli Pickle

Method

Wash spinach thoroughly. Blanch in boiling water for 30 seconds and refresh immediately in iced water. When cold, squeeze out water.
Bring Spiced Tomato Chilli Pickle to a simmer in a saucepan over moderate heat. Stir in saffron butter and scallops and cook, stirring regularly, over gentle heat for 3 minutes. Remove from heat and stir in coriander, mint and tom

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Saffron scallops with spiced tomato sauce

Ingredients

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