Galician saffron adds colour and aroma to a preparation that respects the texture and natural iodised flavour of the queen scallop.
Ingredients
Serves 4
- 500 g Salimar half-shell vacuum-sealed queen scallops
- 1 medium onion
- 2 garlic cloves
- 150 ml Albariño white wine
- 200 ml fish stock
- 0.5 g saffron threads
- 2 tablespoons extra virgin olive oil
- Salt and white pepper
Method
1. Saffron infusion
Heat the fish stock until steaming (do not boil). Add the saffron threads. Leave to infuse for 15 minutes, covered. The stock will take on an intense golden-yellow colour.
2. Aromatic base
In a wide shallow pan, cook the finely chopped onion in olive oil over medium-low heat for 10 minutes until translucent and sweet. Add the minced garlic and cook for 2 more minutes.
3. Add liquids
Increase heat to medium-high. Pour in the Albariño and reduce by half (3-4 minutes). Add the saffron stock. Cook for a further 5 minutes.
4. Cook the queen scallops
Add the queen scallops to the sauce. Cover and cook for 3-4 minutes over medium heat. The meat should be opaque and firm but not rubbery.
5. Season and serve
Adjust salt and white pepper. Serve in a deep plate with the sauce. The yellow of the saffron against the nacreous white of the queen scallop meat is as visual as it is delicious.
Cook's notes
Albariño is not a substitution — it is part of the terroir of this dish. A wine from the Rías Baixas with queen scallops from the same waters creates a harmony that no international Chardonnay can reproduce.