Venus with saffron cream, scallops and thyme
Difficulty
Easy level
Course
Appetizer
Recommended serving
2 Venus units per person
Ingredients
BluRhapsody® Venus
Scallops
Saffron
Cooking cream
Butter
Thyme
EVO oil
Salt and pepper
Preparation
1.
Clean your scallops and place them in a non-stick pan with a pinch of salt, a little pepper and a knob of butter. Cook for a couple of minutes and keep your scallops aside. Add one tablespoon of oil, two tablespoons of cream and a sachet of saffron to the cooking juices. Stir and leave to cook until you obtain a thick and consistent sauce.
2.
Cook your pasta in boiling salted water for 12 minutes and drain all cooking water from the shapes (place them upside down on a clean tea towel).
3.
Stuff Venus with your saffron cream, add your scallops and decorate with a few thyme leaves.
Be careful when cooking your scallops: they must be barely seared, otherwise they will be rubbery.