2 Fluid Ounce (Use Heavy Variety, 50 Milliliter Or 0.25 Cup)
Whole cooked prawns
16 (Also Called Shrimps)
1 Open the scallops, discard the beards and wash them well.
2 Place the scallops, shallot, wine, lemon juice, thyme and saffron in a pan and cook gently for 5-6 minutes.
3 Remove the thyme and strain off the liquid into another pan.
Season and boil for 5 minutes.
Stir in the cream and simmer for 4 minutes.
4 Arrange the scallops on a serving dish and pour over the sauce.
Decorate with the cooked prawns (shrimps) and serve.
Serves 4 Tip: When you serve this dish as an appetizer, you can allow three scallops per person.
However, you can also serve it as an attractive main course.
If so, allow six to eight scallops per head, and serve each portion on a bed of plain, boiled rice.