Description
The name of this dish is ironic merged two interesting fact: in French, scallops are called "noix de Saint-Jacques" (literally "walnut St. Jacques"), and the saffron represents nothing as gorgeous stamens flower Crocus.
Ingredients
-
Scallop
400 g
-
Shrimp
400 g
-
Shallots
120 g
-
Dry white wine
220 ml
-
Sour cream
180 g
-
Butter
40 g
-
Saffron
1 tsp
-
Parsley
1 coup
-
Salt
-
Black pepper
Cooking
Wash shrimp and scallops (if frozen, defrost in cool water).
Shallots cut into rings and fry in butter.
Once the onions are fried, add the white wine and simmer, without covering the lid on medium heat for three minutes.
Spread the shrimp to the onions, stir and increase the flame.
As soon as the shrimp turned pink, add the scallops.
And immediately put the saffron strands, mix thoroughly to saffron evenly.
Sprinkle the top with chopped parsley.
Finally, add sour cream.
Stir again, sprinkle with salt, pepper to taste.
Leave to stew on medium heat under lid for 15 minutes.
Readiness courses can be checked at the uniform orange color of the sauce and tenderness of the seafood, stabbing them with a knife.
Served hot. I advise you to submit to a dish not only a fork but a spoon for the sauce.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.