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™
In a pre-heated non-stick large skillet, sauté scallops over medium-high heat until lightly browned and cooked through, about 5 minutes.
Add cream stock and saffron, lower heat to medium-low, and gently simmer for 3-4 minutes. Add lemon juice.
Arrange cooked scallops on plates or serving platter and spoon sauce over top.