Scallops with Strawberry & Saffron Cream Sauce Pour Quatre

Serves 4 people A quick and easy crowd pleaser.  The strawberries and saffron provide a subtle hint of sweet and sour flavor.  With a heavier cream sauce, a white wine with enough acidity is required to “cut through” the heavy cream.  Without enough acidity, the flavor of the wine will not stand up to the dish. Spann wines have impeccable balance in all their wines.  The Chardonnay/Viognier from the 2006 vintage shows interesting depth of nuances.  Tropical aromas and flavors such as lychee, mango and passion fruit will compliment the strawberry and saffron notes.

INGREDIENTS 8 scallops (large and preferably unfrozen) 4 TBSP butter ½ pint of cream 1/8 TSP. crushed red pepper flakes 2 TBSP. White Wine 1-2 cloves garlic shaved or finely chopped 4 large strawberries sliced pinch of saffron salt to taste toast points (small pieces of bread lightly toasted; not crunchy)

In a small pan mix cream, strawberries, saffron, garlic, wine and salt to taste.  Cook over low heat for 15 minutes.

In a medium pan melt butter over medium heat.  Sautée scallops over medium heat in butter until carmelized, about 3-5 minutes each side depending on size.

Serve scallops sitting on cream sauce and garnish with toast points.

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