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- Saffron Scallops on a Bed of Noodles
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PrintSAFFRON SCALLOPS ON A BED OF NOODLES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Combine the saffron and warm water, and leave to infuse.
- Cook the noodles in plenty of boiling water for 5 minutes or according to packet instructions. Drain well and keep warm.
- Melt the butter in a pan just large enough to hold all of the scallops. Stir in the saffron liquid. When the butter is medium-hot, add the scallops, spring onion, tomatoes and chives.
- Cover and cook over a moderate heat for 7 minutes. Season with a little salt.
- Spoon the scallops and sauce over the noodles and serve.
INGREDIENTS
- 2 teaspoon saffron threads, lightly crushed
- 250 grams medium egg noodles
- 100 grams butter
- 20 large scallops, shelled, with the corals
- 2 spring onion, finely sliced
- 5 tomatoes, skinned, seeded and chopped
- 5 tablespoon chopped fresh chives
- Pinch of salt
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