Grilled Sea Scallops with Saffron Cream Sauce

"Scallops and saffron have a special affinity for each other.  When you match them, you get outstanding flavors and striking colors.  You want jumbo sea scallops for this recipe, not the little bays.  Try to get the flat Japanese bamboo skewers. From Big Small Plates

• 1/2 tablespoon butter
• 1 to 1-1/2 medium shallots, minced
• 2 tablespoons Manzanilla or other dry sherry
• 1/2 cup white wine
• 8 to 10 strands saffron, crumbled
• 2 cups heavy cream
• 1/8 teaspoon salt
• Several shakes of cayenne
• 1/8 teaspoon freshly ground white pepper
• 12 large sea scallops
• Olive oil for brushing
• Salt and freshly ground black pepper
• Torn chervil fronds for garnish

METHOD

Soak the skewers in enough water to cover at least 30 minutes. 

For the sauce, melt butter in a medium saucepan over medium-low heat.  Add shallots and cook, stirring, until just tender, 3 to 5 minutes.  Be careful not to caramelize them.  Add sherry and cook it down until the pan is almost dry.   Add wine and saffron; cook, stirring, until the alcohol has evaporated, another 2 or 3 minutes.  Add cream and cook, stirring, until sauce has reduced at least by half, another 2 minutes or so: you want about 1-1/2 cups of sauce that is thick enough to coat the back of a spoon.  Finish with salt, cayenne, and white pepper.  Keep warm while grilling scallops or refrigerate and reheat before serving.

Thread 2 scallops onto each skewer, keeping flat as possible to ensure good contact with grill.  Brush with oil and sprinkle with salt and pepper.  Grill over medium heat till caramelized on outside, 1-1/2 to 2 minutes each side for medium-rare.  Rotating skewers a quarter turn halfway through cooking on each side will give crosshatch grill marks.

To serve, reheat the sauce, if necessary.  Pour sauce out onto 6 individual plates, top with scallops, and sprinkle chervil around.

Serves: 6

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Reprinted with permission from ©2006 Cindy Pawlcyn, Big Small Plates, published by Ten Speed Press click for book review

this recipe from www.inmamaskithchen.com

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