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Cooking With Wine
Golden Scallops
by Liz Silva Hall
3 tbsp olive oil
1/2 a red onion finely chopped
1 tsp butter
1 tsp saffron threads
1/4 cup KRS Spanish Tempranillo
5 to 6 medium scallops
Salt and pepper to tastePreparation:
In a sauté pan over medium heat add olive oil and butter. When butter has fully melted throw in the onions, sautéing for a few seconds. Add the scallops and wine. Saute for a few seconds on each side, add saffron and season with the salt and pepper. Cook until the scallops are a nice golden brown, about 1 minute. Serve these hot on a small bed of rice pilaf or a cool shredded cucumber and lemon salad.
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