Pan Fried Scallops with Saffron Sauce

Serves 4
Prep time 5 minutes
Cook time 10 minutes

Ingredients:

• 8 large scallops (or 16 bay scallops)
• 4 tablespoons of olive oil
• 1 teaspoon of tapioca flour
• 1 teaspoon of saffron
• 1 tablespoon of minced garlic
• 1 glass of wine
• 1 tablespoon of coconut cream

Instructions:

1. In an iron skillet or non stick pan, heat the pan for 2 minutes
2. Coat scallops in olive oil and using a spatula or wooden spoon, press them down on the hot pan
3. Cook the scallops about 2 minutes on each side at high heat, make sure they are nice and golden before you turn them. Salt and pepper to taste
4. Put scallops to the side
5. In the same pan, lower heat to medium
6. Add 1 teaspoon of olive oil and 1 teaspoon tapioca flour, stir until smooth.
7. Add garlic and one tablespoon of olive oil and cook until golden
8. Add wine and saffron. Salt and pepper TT
9. Let reduce by half, add cream and cook on medium heat
10. When the sauce looks thick, add scallops, quickly coating them in the sauce and plate.