Scallops With Cured Ham and Saffron
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- 3tablespoons olive oil
- ⅔cup finely chopped onion
- 2tablespoons minced parsley
- Several strands saffron
- 1pound bay scallops, or sea scallops cut in half ¼ (about 2 ounces)
- diced cured ham, cut from ⅛-inch thick slice
- 2tablespoons dry white wine
Nutritional analysis per serving (6 servings)
129 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 10 grams protein; 366 milligrams sodium
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