Egg Pasta with Scallop and Saffron Sauce

Ingredients:

• Scallops
• Cream
• Saffron Stamens
• Pasta
• Garlic
• Dijon Mustard

Sundries:

• Butter
• Nutmeg
• Salt
• Pepper
• Tabasco
• Lemon Juice

Le Procédé de Cuisine:

Sauté scallops in pan with butter. Prepare Dijon Mustard, Garlic, lemon juice, nutmeg, and Tabasco separately. Add to pan with cream. Add salt, pepper and saffron. Done

Score: 2 Chefs

The saffron gave the sauce a rich yellow colour, added to the subtle flavour provided by the mustard and the garlic.