Cayenne Saffron Scallops

• 1 large carrot
• 1 zucchini
• 1 cup spinach, shredded in strips
• 2 teaspoons olive oil
• 1 lb scallops (or just over)
• 6 ounces butter
• 1 small onion, chopped
• 1 garlic clove, crushed
• 12 teaspoon cayenne pepper
• 8 saffron threads
• 14 cup dry white wine
• 14 cup fish stock
• 13 cup cream

1. Cut carrot and zuchini into thin strips/matchsticks.
2. Add carrot to a pan of boiling water, and simmer until tender.
3. Add the zuchini and simmer for 1 minute, add spinach and drain immediately.
4. Heat the oil in a frying pan, add scallops in batches and cook about 3 minutes or until tender.
5. Saffron Sauce:.
6. Heat 1 oz of the butter in a frying pan, add the onion, garlic, cayenne and saffron, and cook until the onion is soft.
7. Add the wine and stock and simmer until reduced by half.
8. Add the cream and stir.
9. Add the remaining butter, a few bits at a time, stirring, until well combined.
10. Arrange the veggies on 4 plates and top with scallops.
11. Pour the sauce over each plate.

carrot, zucchini, spinach, olive oil, butter, onion, garlic, cayenne pepper, threads, white wine, fish stock, cream

Taken from www.food.com/recipe/cayenne-saffron-scallops-213425 (may not work)