Scallops With Cured Ham and Saffron
Published November 16, 1985
- Total Time
- 20 minutes
- Rating
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Ingredients
3 tablespoons olive oil
⅔ cup finely chopped onion
2 tablespoons minced parsley
Several strands saffron
1 pound bay scallops, or sea scallops cut in half ¼ (about 2 ounces)
diced cured ham, cut from ⅛-inch thick slice
2 tablespoons dry white wine
Nutritional analysis per serving (6 servings)
4 grams carbs; 20 milligrams cholesterol; 129 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 366 milligrams sodium; 10 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes