I made this dish over the weekend and I must say everyone was satisfied with it. I found some nice fresh scallops at the fishmongers which made all the difference. If the fish is old then you can guarantee your dish will never be as tasty as you might hope. Ideally the fish should be the last night's catch but as we all know it is not always possible.
The flavour of the scallops combine very well with the leek and the saffron gives it a more deep taste.
I bought the saffron from an Indian shop and they told me to toast it in a pan a little and then crush it. This will make your dish more colourful. Indians certainly know their spices very well!
- Prep Time : 20 minutes
- Cook Time : 25 minutes
Chop the leek finely and stir fry it in a pan with 3 tbsp of olive oil until soft.
Add the white wine and the saffron, salt and pepper stir it well. In the end add the chopped scallops. Cook for 5 minutes.
Cook the pasta al dente in salty water and when cooked, drain it and add it to the sauce adding 2 tbsp of olive oil. Stir it well on a source of heat for a minute and serve.