Saffron Scallops for One

Sometimes a gal just wants to enjoy a shellfish dish by herself. Is that so wrong? Just multiply this recipe’s ingredients if you want to offer it to others but since I am the only scallop lover in my house, I will keep eating it alone. I hope you like this decadently delightful dish!
P1060097 (1).jpgSaffron Scallops For One:
1/2 cup crushed cornflakes
3 TBS olive oil
1/3 lb large scallops
one small diced leek
1/2 cup tiny diced carrots
1 large clove garlic minced
1/4 tsp paprika
1/2 cup water
2 TBS butter
pinch saffron
Soak the saffron in 1 TBS water in a small bowl and set aside
Combine the cornflake crumbs and one TBS olive oil in a bowl with a pinch of salt and set aside
Take one TBS olive oil , place in a skillet and when hot, add the scallops. Brown on one side for 2 minutes, flip and cook one more minute. Set aside on a plate and don’t wipe out pan.
Place leeks with the last TBS olive oil in the used pan and cook until leeks are wilted. Add carrots and garlic and cook about 4 minutes. Add the minced garlic and paprika and stir around for another minute.
Add the 1/2 cup water and the saffron and simmer until it is reduced, about 8 minutes.
Stir in the butter until melted, add the scallops and cover with the cornflake mixture. Place in the broiler and broil for 1-2 minutes until browned.
alma072V4WEB-1 (1)-thumb-188x220-2703.jpgAlma Schneider, LCSW, is founder of Take Back the Kitchen. Like TBK, this blog is dedicated to helping people recognize and overcome the common and unique obstacles to being everything they hope to be in the kitchen. She writes for Womens Day on line magazine, she is a featured Kitchen Coach Expert on and healthy food sponsor for