Saffron scallops with spiced tomato sauce

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

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

Oceania
Australia
Fish course
Pescatarian
Gluten-free

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