Golden Scallops

 

The Village Winery

by Liz Silva Hall

  • 3 tbsp olive oil
  • 1/2 a red onion finely chopped
  • 1 tsp butter
  • 1 tsp saffron threads
  • 1/4 cup  KRS Spanish Tempranillo
  • 5 to 6 medium scallops
  • Salt and pepper to taste

Preparation:

In a sauté pan over medium heat add olive oil and butter. When butter has fully melted throw in the onions, sautéing for a few seconds. Add the scallops and wine. Saute for a few seconds on each side, add saffron and season with the salt and pepper. Cook until the scallops are a nice golden brown, about 1 minute. Serve these hot on a small bed of rice pilaf or a cool shredded cucumber and lemon salad.