#scallopsincream

Indulge in the luxurious flavors of tender sea scallops swimming in a rich saffron cream sauce. This dish is a delightful balance of sweetness from the scallops and the aromatic essence of saffron, all enveloped in a velvety cream sauce.

Ingredients: 8 sea scallops. 2 tablespoons olive oil. 1/4 cup white wine. 1 cup heavy cream. 1 pinch saffron threads. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Fill a small bowl with warm water and soak the saffron threads in it for 10 minutes. Use paper towels to dry the sea scallops, then season them with salt and pepper. Put olive oil in a big skillet and heat it over medium-high heat. Place the scallops in the pan and cook them for two to three minutes on each side, or until they are golden brown and fully cooked. Take the scallops out of the pan and set them aside. Pour the white wine into the same pan and let it cook for two minutes to clean it out. Add the saffron water, saffron threads, and heavy cream, and mix them all together. Turn down the heat and let the sauce simmer for 5 to 7 minutes, until it gets a little thicker. Add salt and pepper to taste to the sauce. Put the scallops back in the pan and cook them for another minute or two. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 15 minutes