Ingredients
- 3 tablespoons olive oil
- ⅔ cup finely chopped onion
- 2 tablespoons minced parsley
- Several strands saffron
- 1 pound bay scallops, or sea scallops cut in half 1/4 (about 2 ounces)
- diced cured ham, cut from 1/8-inch thick slice
- 2 tablespoons dry white wine
6 servings
Preparation
- Heat the oil in a skillet and saute the onion and parsley very slowly, about 10 minutes, until the onion just begins to color.
- Add the saffron, cook for a minute or two, then add the scallops and continue cooking over medium heat until the scallops are done, about five minutes.
- Stir in the ham and wine, lower the heat and cook for a minute or so until the sauce is slightly thickened. Serve right away.
20 minutes
Dining and Cooking