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Seafood: Scallop Shooters with Saffron Crème

Source of Recipe

Karin Calloway


List of Ingredients

1 pound sea scallops (approximately 30 large scallops), rinsed and patted dry with paper towels
Adobo seasoning or seasoning salt, to taste
1 tablespoon olive oil
1/2 teaspoon saffron threads, plus extra threads for garnish
Juice of 1 lemon
5 tablespoons sour cream
1 tablespoon whipping cream, half and half or milk
Salt and pepper



Recipe

Preheat range-top or outdoor grill on high for 5 minutes. Place the scallops in a bowl, season with Adobo and toss with the olive oil. Grill for 3 to 4 minutes per side, until just cooked. (The scallops will continue to cook the first few minutes after being removed from the grill.)

While the grill is preheating, combine the saffron filaments with the lemon juice in a small saucepan. Bring to a simmer, and then remove from the heat. Strain into a bowl and whisk in the sour cream and whipping cream. Taste for seasonings, and add salt and pepper, if desired.

Place the grilled scallops in shot glasses, on hors d'oeuvre plates or on a platter and top each scallop with a dollop of the Saffron Crème. Garnish each scallop with a saffron thread.

Makes 5 hors d’oeuvre servings.