Name: Scallops in a Saffron and Rioja Wine Sauce (Vieras Con Salsa De Azafran)
Yield: 1 serving
Ingredients: 3 Tbsp olive oil (45 ml); 1 shallot, chopped; 1 tsp butter (5 ml); pinch of saffron threads; 2 oz Rioja wine (60 ml); 5 scallops (20-30 size); Salt and pepper, to taste

Scallops in a Saffron and Rioja Wine Sauce (Vieras Con Salsa De Azafran)

Yields

1 serving

Recipe courtesy José Salgado, Executive Chef, Embrujo Flamenco Tapas Bar, Toronto.

ingredients

Tbsp olive oil (45 ml)

shallot, chopped

tsp butter (5 ml)

pinch of saffron threads

oz Rioja wine (60 ml)

scallops (20-30 size)

Salt and pepper, to taste

Ingredient Substitution Guide

directions

Step 1

In a saute pan over medium high heat, add olive oil and butter. When butter melts, add the shallots, saute for 30 seconds. Add the scallops and wine. Turn scallops and add saffron. Season with salt. Cook until scallops are golden brown, about 30 seconds to 1 minute. Remove from heat and serve hot. Serves 1 as a tapas.

appetizer
eggs and dairy
European
Latin American
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Scallops in a Saffron and Rioja Wine Sauce (Vieras Con Salsa De Azafran)

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