Categories: Fish- Seafood

Ingredients

• 1 lb. bay scallops
• 1 tomato
• 4 Tbsp. (1/4 stick) unsalted butter
• 1 Tbsp. shallots, peeled and chopped fine
• 1 carrot, trimmed, peeled, washed and cut in 1/8-inch cubes
• 2 celery stalks, peeled, washed, and cut in 1/8 inch cubes
• 1/2 cup dry white wine
• salt
• pepper, freshly ground
• 5 threads saffron
• 1/2 cup heavy cream
• 1/2 Tbsp. chervil leaves or Italian parsley leaves, chopped

Directions

1. Remove and discard the rubbery membrane that is attached to each scallop. Wash the scallops under cold water and drain them.

2. Cut a conical plug from the stem end of the tomato and discard. Blanch the tomato in boiling water for 10 seconds, drain it under old water, and peel off the skin. Cut tomato in half, squeeze out and discard the juice and seeds, and chop the pulp in 1/4 inch cubes.

3. In a saucepan, heat 1 Tbsp. of the butter. Add the shallots, carrots, and celery, and saute over medium heat for 3 minutes. Do not brown. Add the wine, salt, pepper and saffron.

4. ok until the liquid is reduced by 1/2. Add the cream, and cook until sauce begins to thicken a little-about 4 minutes. Add the chopped tomato and 2 Tbsp. of the butter. Bring top a boil and boil vigorously for 1 minutes. Add salt and pepper to taste.

5. In a skillet, melt the remaining 1 Tbsp. butter over high heat. Add the scallops, and saute, still over high heat, for 2 minutes. Do not overcook.

6. Add the prepared sauce, bring to the boil, and immediately remove the skillet from the heat. Serve in soup plates, sprinkled with the chervil ( or Italian parsley).

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