Scallops With Cured Ham and Saffron

5.0(8)

by Moira Hodgson

SpanishEasy, Quick, Appetizer

Servings

6 servings

Total time

20 min

Calories / serving

129 kcal

Ingredients (7)

serves

3 tablespoons olive oilolive-oil
2/3 cup finely chopped oniononion
2 tablespoons minced parsleyparsley
Several strands saffronsaffron
1 pound bay scallops, or sea scallops cut in half 1/4 (about 2 ounces)bay-scallop
diced cured ham, cut from 1/8-inch thick slice
2 tablespoons dry white winewhite-wine

Instructions (3 steps)

01Heat the oil in a skillet and saute the onion and parsley very slowly, about 10 minutes, until the onion just begins to color.
02Add 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.
03Stir in the ham and wine, lower the heat and cook for a minute or so until the sauce is slightly thickened. Serve right away.

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Rich recipe — supports nutrition-aware planning.