Prep Time
5 min
Cook Time
10 min
Yields
4 servings
Tips: Serve over wide egg noodles or rice. For a more elegant, complete meal, serve this with our Mushroom Risotto recipe.
Courtesy of CookWithCampbells.ca™
ADVERTISEMENT
ingredients
20
large scallops
½
carton (240 mL) CAMPBELL'S® Stock First™ Cream Stock
6
saffron threads, about ¼ teaspoon dry
1
Tbsp (15 mL) lemon juice
ADVERTISEMENT
directions
Step 1
In a pre-heated non-stick large skillet, sauté scallops over medium-high heat until lightly browned and cooked through, about 5 minutes.
Step 2
Add cream stock and saffron, lower heat to medium-low, and gently simmer for 3-4 minutes. Add lemon juice.
Step 3
Arrange cooked scallops on plates or serving platter and spoon sauce over top.