Scallops ~ my first taste... when I was in KL, during one of the company dinners ~ 8 course dinner in a posh Chinese Restaurant. I remembered looking at the disc-like morsels thinking... 'Is this really scallops? it doesn't look exciting...' Took a bite... I didn't like the taste of dried scallops... and canned Abalone too... It had a tiny hint of Oyster Sauce straight from the bottle with slight taste of metal... It has been years... since...
Few weeks ago, I noticed scallops ~ fresh scallops at Leedeville, on sale for AUD$2 per shell... I was keen to grab a few shells for my props .. always thinking of props... but decided against it... too many props... I have to find a proper home for them... until last week, again I saw them on display in Woollies, going for AUD$ 1.15 per piece... cheaper, so I grabbed some and tried cooking scallops for the first time...
This time... the scallops tasted much better... sweet and delicate, not fishy although it is SEAFOOD!
The saffron infused 'lemony' creamy sauce goes superbly well with the lightly seared scallops... and I am the happiest as I can keep the SHELLS too...
Recipe (adapted from Fast Seafood)
12 scallops in half shells1 teaspoon of olive oil1 small brown onion - finely choppeda pinch of saffron160ml light cream2 teaspoon lemon rind1 tablespoon lemon juice2 teaspoon roe
- Remove scallops from shell. Wash and pat dry the shells and put it aside.
- Heat up oil in a small saucepan, and saute onions until soften. Add lemon rind, saffron and cream. Bring to a rapid boil and turn down the heat to a simmer for 5 minutes or until the cream thickened and halved.
- Turn off the heat and put it aside to cool for 20 minutes.
- Strain and add lemon juice once the sauce has cooled.
- Return to the clean saucepan and bring to boil and simmer again for another 5 minutes.
- Pan fry or grilled scallops until brown.
- Place the scallops onto the cleaned shells.
- Drizzle over with saffron sauce and top with little pink fish roe.