Name: Scallops in Saffron Sauce
Prep time: 30 min
Yield: 8
Cuisine: Española
Ingredients: 150 milliliters dry white wine; 150 milliliters fish broth; 1 pinch saffron; 900 grams ax callus, large, without shell; pepper; 3 tablespoons olive oil; 1 onion, finely chopped small; 2 cloves garlic; 150 milliliters whipping cream; 1 dash lime juice; parsley, chopped for garnish

Preparation

30 mins

Low

Bring to a boil in a pot the wine, fish broth, and saffron. Cover the container and let it simmer for 15 minutes.

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