Scallops In Saffron Sauce

Recipe second for 4 people based on Scallops - cooking method to boil.

Preparation:

Preparation: Open the scallops, remove them and keep the shells. Boil a little water, salt, wine and vegetables in a saucepan for 10 minutes, add the scallops and cook for 4 minutes. Cut them in half and distribute the pieces in the shells, keep them warm. Reduce the cooking juices, mix in the butter flakes, a spoonful of cream and the saffron. Mix carefully. Pour this hot sauce over the scallops and serve. Accompanying wines: Alto Adige Sylvaner DOC, Montecarlo Bianco DOC, Alghero DOC.