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SAFFRONS
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1991-06-30
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632b
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20 lines
SAFFRON SCALLOP CREAM SAUCE
1/2 c. heavy cream
1 minced shallot
12 threads saffron, crumbled
2 oz. bay scallops (1/4 c.), cut in half
pinch salt
dash tabasco sauce
Combine cream, shallot, and saffron in bowl, cover with
plastic wrap (vent), and microwave on high about 4 minutes, or
until cream is thick. Immediately stir in remaining ingredients,
cover and let stand 3 minutes to cook scallops. Adjust
seasonings and serve with salmon steaks.
From: Donna Kummer
Date Entered: June 30, 1991