Scallops With Cured Ham and Saffron

Name: Scallops With Cured Ham and Saffron
Total time: 20 min
Yield: 6 servings
Cuisine: spanish
Ingredients: 3 tablespoons olive oil; 2/3 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

By Moira Hodgson

Total Time: 20 minutes
Rating: 5(8)
Comments: Read comments

Featured in: FOOD; SPAIN'S TAPAS BECOMING INTERNATIONAL

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Ingredients

Yield:6 servings

3tablespoons olive oil
⅔cup finely chopped onion
2tablespoons minced parsley
Several strands saffron
1pound bay scallops, or sea scallops cut in half ¼ (about 2 ounces)
diced cured ham, cut from ⅛-inch thick slice
2tablespoons dry white wine

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil in a skillet and saute the onion and parsley very slowly, about 10 minutes, until the onion just begins to color.
Step 2
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.
Step 3
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.