SCALLOPS IN A PROSECCO AND SAFFRON SAUCE

The Ingredients
12 Scallops
A quarter of a pint of Prosecco
A few strands of Saffron
Zest of a lime and the juice
2 tablespoons of yogurt
2 tablespoons of double cream
Walnut Oil
Sea Salt and black pepper
A little fresh Oregano
A green salad
Olive oil and Apple Balsamic dressing
Serves 4
Preparation Time: 15 minutes
Cooking Time: 10 minutes

Discard the coral – if you have it and marinate the scallops in the lime zest and juice for 10 minutes. The lime will tenderise the scallops and give it zest without swamping the delicate flavour of the scallops.
Any fish dish should be revered and not eclipsed by a heavy halo of ingredients.
Next, prepare the sauce mixing the yogurt and cream with the saffron and Prosecco.
Simmer over a low heat for 5 minutes so that the saffron can breathe and allow the sauce to exude a golden colour. Then keep it warm. Whizz up the Apple Balsamic Vinegar with the Olive Oil. If you cannot find Apple Balsamic in a delicatessen – just add Apple Juice to the Vinegar – it works just as well. Heat up a griddle pan to a moderate temperature in the walnut oil. Add the scallops when the heat is up so that they can sizzle away for 5 minutes grinding in the sea salt and pepper. Scallops should never be over-cooked so if you have an enthusiastic top oven – grill for a couple of minutes less.
When they are ready – plate up and anoint with the Prosecco and Saffron sauce and decorate with the oregano.
Serve with a green salad and the Apple Balsamic dressing which will give the dish a kick and balance the creamy sauce.

A fine fish makes a good dish Fine piscium facit bonum patina

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