Scallops: Scallops with Roasted Garlic and Saffron Sauce

posted by Mimi Hiller 09-26-102 6:46 PM

Scallops with Roasted Garlic and Saffron Sauce
(from Bon Appetit, 4/96)

1 head garlic
3 T. olive oil
2 T. butter
1/4 c. minced shallots
1/2 c. dry white wine
1 cup whipping cream
pinch of saffron powder
1 T. lemon juice
1 t. sugar
1/2 t. Old Bay Seafood Seasoning
3/4 lb. scallops

Preheat oven to 400F.

Cut top 1/2 inch off garlic head, exposing cloves. Place garlic in small baking dish. Drizzle with oil. Bake until garlic is very soft, about 30 minutes. Cool 10 minutes. Squeeze garlic out of skin into small bowl. Mash with fork. Set aside.

Melt butter in heavy large skillet over medium-high heat. Add shallots and saute until translucent, about 3 minutes. Add wine and boil until reduced by half, about 2 minutes. Add cream and saffron. Reduce heat and simmer until reduced to sauce consistency, about 3 minutes. Stir in mashed garlic and lemon juice. Add sugar and Old Bay Seasoning. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Add scallops to sauce and simmer just until cooked through, about 3 minutes. Season to taste with salt and pepper. Divide among 4 plates and serve.

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