This was delicious starter course for a dinner I cooked. Scallops are clever, because they don’t take much cooking so can appear on the plate as quick as a flash. This lovely, bright dressing to accompany is sweet and sour with a hint of saffron flavour. It was very tasty indeed.
12 scallops (corals removed)
3 tablespoons olive oil
1 cup white wine
100ml white wine vinegar
1 level teaspoon saffron
1/3 cup extra virgin olive oil
4 handfuls rocket
salt & pepper
2 tablespoons toasted pine nuts
To make the vinaigrette. Heat the wine, and wine vinegar with the saffron in a small saucepan. Let it simmer till it reduces by 3/4. Remove from the heat and cool completely. Strain through a fine sieve with a piece of paper towel inside to catch the saffron. Whisk in the extra virgin olive oil.
Dress the rocket in a little of the dressing and set aside.
Heat the olive oil in a medium pan. When hot add the scallops and cook for 1 1/2 minutes either side till they are browned and slightly crisp. Remove to paper towels. Then quickly dip into the dressing.
Arrange a small mound of rocket then place 3 scallops on top. Sprinkle with a little salt, pepper and paprika then spoon over some dressing. Finally, sprinkle with pine nuts.