Tapas - Scallops In Saffron & Rioja Wine Sauce - cooking recipe

Ingredients

3 tablespoons olive oil
1 shallot, chopped
1 teaspoon butter
1 pinch saffron
2 ounces rioja wine
5 scallops
salt and pepper, to taste

Preparation

In a saute pan over medium high heat, add olive oil and butter.
When butter melts, add the shallots, saute for 30 seconds.
Add the scallops and wine.
Turn scallops and add saffron.
Season with salt.
Cook until scallops are golden brown, about 30 seconds to 1 minute.
Remove from heat and serve hot.