Poached Sea Scallops in a Tomato Saffron Sauce
- 2 Tablespoons Sweet Cream Butter
- 1/2 cups Tomato Sauce
- 2 pinches Saffron
- 8 ounces, weight Fresh Sea Scallops (If Frozen, Thaw First)
- In a large saute pan with a lid, add butter and melt over medium heat.
- Add tomato sauce, stir well, then add saffron and gently stir.
- Cook 4 minutes.
- Add sea scallops, cover with lid, and poach in sauce for 4 minutes.
- Make sure the scallops are covered in sauce; you can turn them halfway through cooking.
- Remove from stovetop and serve!
- We love this on a bed of rice, with roasted asparagus spears.
sweet cream butter, tomato sauce, saffron, if
Taken from tastykitchen.com/recipes/main-courses/poached-sea-scallops-in-a-tomato-saffron-sauce/ (may not work)