Scallops in saffron sauce

Ingredients for 4 servings:

• 150 ml fish stock
• 100 ml white wine
• 1 pinch of saffron threads, equivalent to one tin
• 12 scallops without roe
• 3 tbsp olive oil
• 2 m.-large shallot(s)
• 1 thick garlic clove(s)
• 1 dashes lemon juice
• 1 tbsp crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Refined starter, quickly made

Combine the fish stock, white wine, and saffron threads in a small saucepan and bring to a boil. Reduce the heat and simmer gently for 15 minutes. Peel and finely dice the shallots and garlic, then sauté in the heated olive oil until translucent. Season the mussels with pepper (preferably from a pepper mill) and add them to the shallots and garlic. Cook for about 2.5 minutes on each side. They should no longer be translucent, but don’t overcook them, or they will become tough. Remove the mussels from the pan, except for the shallots and garlic, and place them on a plate. Add the saffron stock to the pan and bring to a boil. Reduce the sauce by half and reduce the heat. Add the mussels to the sauce and heat for another 1-2 minutes. Season to taste with pepper and a little salt. You can also season the sauce with crème fraîche and a squeeze of lemon juice, but don’t reheat it, as the crème fraîche will curdle. Divide the sauce between warmed plates, arrange the mussels on top, and garnish. They should be served immediately, as they cool quickly. I serve them with homemade bread.