Ingredients
-
3
-
1
-
1
-
1
-
2
-
5
-
-
-
-
-
-
-
-
-
Directions
Tapas – Scallops in Saffron & Rioja Wine Sauce, Prepared in advance, these cook quickly so you can relax & mingle with your guests at your tapas party! If you can’t find Rioja, substitute with another (preferably Spanish) red wine , Made this for tapas night and it was a big disappointment, neither myself or guests liked it I am not sure if I did something wrong, the quality of my scallops, just not sure I don’t think I would make again-sorry, Wow these were very yummy Mine came out purple hahaha I wonder if I should have seared the scallops first or if it was just the type of wine being used I served this up with some jasmine rice (with a little tiny bit of saffron cooked into it) I can’t wait to experiment a little with this recipe
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Steps
|
1
Done
|
In a Saute Pan Over Medium High Heat, Add Olive Oil and Butter. |
|
2
Done
|
When Butter Melts, Add the Shallots, Saute For 30 Seconds. |
|
3
Done
|
Add the Scallops and Wine. |
|
4
Done
|
Turn Scallops and Add Saffron. |
|
5
Done
|
Season With Salt. |
|
6
Done
|
Cook Until Scallops Are Golden Brown, About 30 Seconds to 1 Minute. |
|
7
Done
|
Remove from Heat and Serve Hot. |
