by Karin Calloway
Whenever I serve big, juicy grilled scallops to guests they speedily disappear. Add a luscious Saffron sauce, and you have a quick and easy showstopper.
The Saffron Crème is a snap to prepare, and its beautiful golden color looks wonderful with the creamy white scallops. I like to serve these in individual shot glasses for "Scallop Shooters," but you can opt to serve three to five sauced scallops on small hors d’oeuvre plates. Just garnish each scallop with a thread of saffron before serving.
While grill is preheating, combine saffron filaments with the lemon juice in a small saucepan. Bring to a simmer, and then remove from heat. Strain into a bowl and whisk in sour cream and whipping cream. Taste for seasonings, and add salt and pepper, if desired.
Place grilled scallops in shot glasses, on hors d’oeuvre plates or on a platter and top each scallop with a dollop of the Saffron Crème. Garnish each scallop with a saffron thread.
Makes 5 hors d’oeuvre servings.
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