This is the easiest recipe and a great way to change up the usual salad. Lightly sautéed scallops are set atop a bed of peppery rocket (I love how that sounds so sharp as opposed to the dreary American “a-rooooo-gull-a”) and served with a dollop of rich saffron mayo.
Scallops With Rocket And Saffron Mayonnaise makes for a lovely first course or add a side of rice to make it a light supper.
Scallops With Rocket And Saffron Mayonnaise
Ingredients:
2 large pinches of saffron threads
3 Tbs mayonnaise
2 Tbs olive oil
18 sea scallops
Baby rocket (arugula) leaves
Directions:
1. Mix together the saffron with 2 tablespoons of very hot water and leave to infuse for 10 minutes. Stir into the mayonnaise, season and chill until needed.
2. Mix together the olive oil and scallops.
3. Heat a large skillet until very hot and cook the scallops for about 1 minute on each side until golden.
4. Remove scallops from the pan and arrange on a bed of rocket leaves along with some saffron mayonnaise.
Serves 6 as a salad
Recipe from Feel Good Food
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