Because of their roundness
and crisp acidity, Rías Baixas Albariño
wines pair beautifully with all kinds of interesting food.
This dish is a perfect example of an American twist on
a local favorite: scallops, one of the most important
symbols of the pilgrimage to Santiago de Compostela.
This recipe is a quick and simple - for easy entertaining
simply open
a cold, crisp Rías Baixas Albariño and enjoy.
INGREDIENTS
1 tablespoon olive oil
1 tablespoon butter or margarine
1 pound bay scallops
1 cup heavy cream
1 teaspoon saffron threads
teaspoon salt
Fresh basil leaves, cut into thin shreds
TO PREPARE
In 12-inch skillet over medium-high heat, in hot
oil and butter, cook scallops until well browned
on all sides, stirring frequently.
Into skillet, stir in heavy cream, saffron and salt.
Over medium heat, heat mixture to simmering; simmer
until it has reduced slightly and thickened, 2 to
3 minutes.
Spoon mixture into scallop shells. Garnish with
basil shreds. Serve immediately.s.
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