Makes: 4-8 servings depending on size of portions
For the Scallops:
16 U-10 Diver bay Scallops
4 Tbsp Corn Meal
4 Tbsp Caramelized Garlic Olive Oil
Esotico Salt & Pepper, to taste
For the Saffron Cream Sauce:
1 Tbsp Caramelized Garlic Olive Oil
1 Tbsp Garlic, minced
1 Tbsp Red Onion, minced
1/4 cup White Wine
1/4 cup Vegetable Stock
1 1/2 cup Heavy Cream
Esotico Salt & Pepper, to taste
1 Tbsp Saffron
1. Sear the scallops: In a large sauté pan, heat the olive oil over medium-high heat. While the oil is heating coat both the top and bottom of each scallop with corn meal so they do not stick to the pan when frying. Season with esotico salt & pepper. Once the oil is hot, place the scallops in the pan and cook until the corn meal is golden brown on each side.
2. Create the saffron cream sauce: In a large sauce pan over medium heat, place the olive oil, garlic, and onion. Cook the onions until translucent. Add the wine, vegetable stock, and cream. Let the sauce reduce by half its original volume. Finish with esotico salt & pepper and saffron.
3. Serve and enjoy: Place the scallops on a plate and finish with a drizzle of the saffron crème sauce. Serve with roasted fingerling potatoes. Enjoy!