Scallops In Cream Sauce - cooking recipe

Ingredients

2 lb. scallops
1/4 c. dry white vermouth
1/2 c. dry white wine
1/4 c. chopped shallots
1 c. heavy cream
pinch of powdered saffron
1/2 lb. softened butter
salt and pepper to taste

Preparation

Wash and pat dry scallops.
Heat vermouth and wine in saute pan.
Add scallops.
Saute 2 to 3 minutes.
Remove with slotted spoon and keep warm.
Add shallots to saute pan.
Reduce to thick glaze.
Add cream and saffron.
Simmer until thickened.
Whisk in butter, a piece at a time.
Add salt and pepper.
Add warm scallops.
Serve in individual ramekins with rice on side and lemon wedges.
Serves 4 people.