Next time you want to impress your guests try this dish of Veneras con Cava y Azafran ,from the famous restaurant Horcher,one of Madrid’s legendary restaurants.
2 tablespoons (1/4 stick) unsalted butter
20 sea scallops
11/2 cups dry Cava or other sparkling wine
Pinch of saffron threads,crushed
1 cup whipping cream
Fresh Lemon juice
Minced fresh parsley
Melt butter in heavy large skillet over medium-high heat. Add scallops and saute just until cooked through,turning occasionally,about 2 minutes. Transfer to plate. Add Cava and saffron to same skillet and boil until reduced by half,about 7 minutes. Add cream and boil until reduced to sauce consistency,about 10 minutes. Season sauce to taste with lemon juice,salt and pepper. Return scallops to sauce and stir just until heated through. Divide scallops and saffron sauce among plates. Sprinkle with minced fresh parsley.