Scallops in Saffron Sauce
Juice four limes and one lime separately.
Step 1
Juice four limes and one lime separately. For this amount of citrus, it's easier to use a juicer, but if you don't have one, microwave the limes for 30 seconds, then roll them around the countertop with pressure – the juice will flow like a stream.
Step 2
Prepare the gelatin according to the package instructions. Warm the juice of four limes, dissolve the sugar in it, and then dissolve the soaked gelatin. Pour the mixture into two molds and refrigerate for 2–3 hours.
Step 3
Pat defrosted scallops dry with paper towels and season with salt and pepper. Cut the garlic clove into crosswise slices and fry for 30 seconds in a pan with olive oil.
Step 4
Remove the garlic with a slotted spoon, add the scallops to the pan and sear them for 2-3 minutes over medium-high heat on all sides until golden brown.
Step 5
Melt the butter in a saucepan, add the juice of 1 lime, and season the sauce with salt, freshly ground black pepper, and saffron. Whisk until smooth.
Step 6
Pour the resulting sauce onto plates, placing a layer of set lime jelly in the center of each. Arrange the scallops on the sides and, if desired, garnish the jelly with slices of fried garlic.
Scallops are a type of shellfish prized for their delicate texture and subtle flavor. When cooked properly, such as quickly seared in a hot pan, they are sweet and tender. Furthermore, scallops require minimal oil, which is another advantage.
