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Scallops in Saffron Sauce
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Put the scallops in a large pan with the water. Add the wine, shallot, bouquet garni and peppercorns. Cover and bring to the boil then remove the pan from the heat and leave to poach for 10 to 15 mins. Remove from the liquid and keep warm. Strain the cooking liquid into a pan and boil rapidly until reduced by half. Soak the saffron in hot water for 5 mins. Add the saffron, double cream, and parsley to the cooking liquid. Season to taste and bring back to just below boiling point. Pour over the scallops and serve 4 each person. Scallops in Saffron sauce Holiday cottages to rent in Brittany
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