ENTREE - SEAFOOD
Category: | Entree – Seafood |
Recipe: | Scallops with Saffron |
For Product: | Eclipse Braising Pan |
Publish Date: | 5/05 |
______________________________________________________________________________
Yield: | 50 Servings |
Sea scallops | 10 lb |
Butter | 1 lb |
Green Onions, chopped | 1 cup |
Powered Saffron | 1 tsp |
Salt | to taste |
Pepper | to taste |
Cognac | 1/4 cup |
Dry Vermouth | 1/4 cup |
Large Tomatoes (Fresh, peeled, seeded | 6 each |
and coarsely chopped) |
|
Mushrooms (fresh, thinly sliced) | 1 lb |
Heavy Cream | 1 qt |
1.Turn the thermostat to 325°F. Melt the butter in the pan, add the green onions and sauté until the whites are transparent.
2.Add the scallops and saffron and season with salt. Cover and stew for 3 minutes at 250°F.
3.Add the cognac and vermouth, then the tomatoes, mushrooms and cream. Cover and stew for additional 8 minutes.
4.Prior to service, cook the sauce, uncovered, over Medium heat until it thickens slightly.
5.Serve with rice.
Braising Pan
groen.com, | 62 |
