1 lb Fresh Scallops 30/40 count
250ml Central Dairies 35% Whipping Cream
2 tsp chopped fresh tarragon
2 tsp Spy Glass Butter
125ml white wine
1 lb cooked saffron risotto
Garnish with julienne of red, yellow and green peppers
Lightly pan sear scallops in Spy Glass Butter. Remove from pan and keep warm.
Deglaze the pan with white win. Add fresh tarragon and Central Dairies 35% Whipping Cream.
Reduce to a sauce like consistency and season to taste.
Place the warm scallops on top of the saffron risotto.
Drizzle with the sauce and top with the julienne of peppers.
Source: Central Dairies